Cucumber Jalapeño Margaritas

Margaritas are one of my very favorite cocktails. Frozen, rocks, top-shelf, traditional, skinny, swirled with Sangria – I like them all! My Cucumber Jalapeño Margaritas have been on repeat for us during this COVID-quarantine time at home. They are a little spicy, very crisp and refreshing, and technically “skinny” since the only sweetener is a little bit of agave nectar. The jalapeño kick is balanced out with the cool cucumber and tart lime and the spice keeps me from gulping my cocktail down way too fast. I will admit, I really miss sitting down at my favorite Tex-Mex restaurant, drinking Margaritas with zero effort but this recipe is GOOD and has sustained our Margarita addiction through out quarantine.

Quality Margarita Ingredients are Key

In my opinion, a great Margarita really does have to be made with fresh squeezed lime juice. Shelf stable Margarita mix is full of sugar and weird ingredients I can’t pronounce. I’ve never found a ready to use mix that tastes great. Stick to fresh squeezed lime juice for the best Margarita, I promise.

Good quality tequila is also key. That doesn’t mean you have to spend a ton of money on a bottle of tequila, just think middle of the road. I prefer a Silver/Blanco tequila for this recipe. Some of my favorites are Casamigos Blanco, DeLeon Blanco, Herradura Blanco and Codigo Blanco.

How to make a Cucumber Jalapeño Margarita

Start with diced cucumber, fresh jalapeño slices and agave nectar in the bottom of a cocktail shaker. Use a muddler to smash everything together and really get the juice out of the cucumber pieces and the jalapeno slices. Next, pour in the lime juice, tequila and Cointreau and fill the shaker to the top with ice. Put the top on and give it a good two-handed shake for 30-45 seconds until the cocktail shaker is so cold it’s uncomfortable to hold. Pour the Margaritas into salt rimmed glasses filled with ice. Last, garnish each glass with a slice of jalapeño, a slice of cucumber and a slice of lime. Enjoy!

Margarita’s for a Crowd

If I’m making Margarita’s for more than 2-4 people and don’t want to spend hours juicing limes I purchase fresh squeezed lime juice. Many grocery stores sell fresh squeezed lime juice by the quart/pint/half gallon in the produce section. My local Central Market always has small bottles for grab and go. In the past I have also placed an order through their customer service for 1/2 gallon jugs when making Margaritas for a larger party. Whatever you do, don’t use shelf stable lime juice for these – or ever, if i’m being honest.

To make this recipe in a large batch multiply the ingredients by however many Margarita’s you’re planning to make. Muddle all of the jalapeños and cucumbers with the agave nectar and then mix in the lime juice. Stir everything together for a minute or two to let the flavors mingle, then strain the mixture into a pitcher. Don’t skip straining the jalapeño and cucumber chunks out of the liquid or you will end up with a VERY spicy cocktail. Place the pitcher of flavored lime juice in the fridge. Before your guests arrive salt the rim of each glass and set them out. When it’s time to serve drinks fill each glass with ice and add the fresh garnish. Take the pitcher of mix out of the fridge, add the Tequila and Cointreau and give it a good stir. Pour the Margarita’s into each salt rimmed glass and enjoy!

Cucumber Jalapeño Margarita

A spicy, crisp and refreshing twist on a classic Margarita.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 cocktails

Course: Drinks

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 slices fresh jalapeño *less if sensitive to spice
• 1/4 cup cucumber diced
• 2 tsp agave nectar
• 2 oz fresh lime juice ~ 2 limes, juiced
• 2 oz Tequila
• 1 oz Cointreau
• 2 tbsp salt for garnish
• extra slices of jalapeño, cucumber and lime for garnish

Equipment

• cocktail shaker
• cocktail muddler

Method

 

1. Place fresh jalapeño slices, diced cucumbers and agave nectar in your cocktail shaker. Using a muddler, muddle the mixture until the jalapeños and cucumbers are broken down into small bits.
2. Add the lime juice, tequila and cointreau into the cocktail shaker then fill the shaker to the top with ice. Shake the cocktail 30-45 seconds, until the shaker is extremely cold to the touch.
3. Place 1-2 tbsp of salt on a small plate. Run one of your discarded lime halves around the rim of each glass to lightly coat with juice. Dip the rim of the glass into the salt plate to lightly rim the glass.
4. Fill each glass with ice and pour the contents of the cocktail shaker over the ice.
5. Garnish each glass with a slice of jalapeño, lime and cucumber.

Notes

Non-alcoholic Mocktail version: Omit the Tequila and Cointreau in step 2. Continue the recipe as written then top off the glasses with Topo Chico or your preferred sparkling mineral water. 

I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make these Cucumber Jalapeño Margaritas! Thanks for stopping by!