Spicy Cucumber Margarita Recipe

Prepare the rim

Pour the Tajín into a small shallow dish. If you prefer a slightly milder rim, mix the Tajín with the kosher salt in the dish. Run the lime wedge around the rim of a rocks or coupe glass to moisten it, then dip the glass rim into the Tajín mixture, twisting to coat evenly. Set the glass aside to dry briefly.

Muddle cucumber and jalapeño

In a cocktail shaker, add the 4 cucumber slices and the 2 thin jalapeño slices. Use a muddler to press and mash them gently about 6–8 times until they release fresh juice and aroma but are not pulverized (muddling too hard creates bitterness from the jalapeño seeds/white pith).

Add liquids and ice

Add 2 oz cucumber-jalapeño tequila, 1 oz orange liqueur, 1 oz fresh lime juice, and 0.5 oz agave syrup to the shaker. Fill the shaker with ice (about 1 cup).

Dry shake (optional)

If you want extra cucumber foam and integration, first shake the mixture without ice vigorously for 10 seconds, then proceed to the next step. This is optional.

Shake with ice

Cap the shaker and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the exterior shows condensation.

Double-strain the cocktail into the prepared rimmed glass over fresh ice using a fine mesh strainer along with the cocktail strainer to catch bits of cucumber and jalapeño. This yields a smooth, lightly textured drink without large solids.

Garnish by floating a thin cucumber wheel and a jalapeño round on the surface, and optionally add a small lime wedge on the rim. Serve immediately.