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This easy (5-ingredient) cucumber margarita recipe is made with fresh cucumber, tequila, lime juice, triple sec, and agave. Add jalapeño to make them spicy or leave as is for a refreshing cocktail.

Love margaritas and tequila? Try a mango margarita, hibiscus margarita, or a fresh Moscow mule with tequila.

a cucumber margarita in a glass with fresh cucumber slices and mint
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Cucumber Margarita Recipe

The cooling, fresh taste of cucumber combined with fresh lime juice and agave makes a dream match up for a refreshing margarita. The sweetness from the agave balances well with the acid from the lime juice like in a classic margarita. There’s just the right amount of tequila and orange liquor!

The key to a delicious cucumber margarita is homemade cucumber juice. 

Looking for another happy hour cocktail for a hot summer day? Frozen sangria, mango margaritas, or a fruity blueberry mojito are always a good idea.

Grab These Ingredients

Here are the fresh ingredients for a refreshing cucumber margarita. It’s easy and affordable to find in your local grocery store. Jump down to the recipe card for exact measurements.

cucumber margarita ingredients
  1. Cucumbers: as the name states, cucumbers are essential for this recipe. We used traditional cucumbers because we’ll be making and straining a juice, so the type of skin doesn’t matter. You can also use an English cucumber, which is great for garnishing.
  2. Silver Tequila: this is a clear tequila and is the best tequila for margaritas. It will say it right on the bottle. It’s an essential ingredient for margaritas!
  3. Triple Sec: This is an orange liqueur that balances out the tequila and adds more citrus flavor to the drink.
  4. Fresh lime juice: it’s really worth it to buy fresh limes and squeeze them yourself. With only 5 ingredients in this recipe, using quality ones is important and fresh lime juice makes all the difference.
  5. Agave: without this, the recipe would be lacking in balance. It adds sweetness along with the citrus. I like to use agave because it’s easiest and goes well with margs, but you could make a quick simple syrup by dissolving granulated sugar with water over the stove.

I also love to muddle a little fresh mint leaves and jalapeno into my glass for an even more refreshing, and spicy cocktail.

Have leftover cucumber? Pair it with this easy cucumber tomato avocado salad. It features lime juice and cilantro—the perfect combination to this fresh drink.

How to Make Cucumber Margaritas (step by step)

how to make a cucumber margarita
  1. Blend the cucumbers: Add a few roughly chopped cucumbers to a large blender and puree for about 45-60 seconds, until smooth and completely blended. You shouldn’t need any extra water because there’s enough water in the cucumbers themselves. 
  2. Strain the cucumber juice: Pour the blended cucumber juice through a fine mesh strainer and into a bowl or measuring cup to separate the pulp from the juice. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible.
  3. Mix the cucumber margarita:  Add the cucumber juice, tequila, triple sec, lime juice and agave to a pitcher then stir to combine. Taste test and add more sweetener if desired. You could halve the recipe and add the ingredients to a cocktail shaker and shake well with ice to make a single serving.
  4. Salted rim: Pour some kosher salt, sea salt, or margarita salt into a small plate or shallow bowl, then run a lime wedge around the rim. Dip each serving glass in the salt. You can skip this step if you don’t like salt, or you can get fancy and add chili powder or sugar to switch it up.
  5. Make it spicy (optional): like this skinny spicy margarita, muddle a few slices of fresh jalapeño in the bottom of each glass with a muddler or the back of a spoon to release some of the juices. I also like to add a few fresh mint leaves because they go so well with cucumber.
  6. Serve: Fill each margarita glass with ice and pour the prepared cucumber margaritas on top. We love to garnish ours with cucumber slices and fresh mint. 
a fresh cucumber margarita in a glass with the pitcher of margaritas behind it

Spicy Cucumber Margarita

One ingredients, plain and simple: jalapeño. Everyone LOVES a spicy marg and they will love a cucumber jalapeño margarita, even more. Muddle a few slices of jalapeño in each glass before you serve so the juices infuse into the drink. Leave the seeds in to give them a real kick. And finally, garnish them with a jalapeño slice so they know which ones are spicy.

Want to make this a skinny cucumber margarita? Use less agave or swap it for monk fruit to reduce the sugar content and omit the triple sec. We’ve got a helpful guide comparing a skinny margarita vs regular margarita.

Recipe Tips

  • Skip peeling the cucumber, because we will be straining them anyway. And the peels give the juice a deeper green color.
  • Don’t pass up on a quality silver tequila. Do yourself a favor and grab 100% blue agave tequila.
  • Prep the margs in advance a few ways: make the cucumber juice a day or so in advance or prep the entire margarita earlier in the day before guests come.  
  • Grab a jalapeño and ask your guests if they want it. They will feel extra special, like you customized the drink just for them! Also, who doesn’t love a spicy marg?
  • Salt or sweet rim? Ask if your friends have a preference and give them an option to leave it plain.
  • Don’t forget to garnish. A few slices of cucumber and sprigs of mint go along way with presentation. After all, we eat with our eyes!
the top of a cucumber margarita filled with ice and topped with cucumber slices

If you make this recipe, I’d love for you to give it a star rating  below. I’d love to hear from you! You can also tag me on Instagram so I can see it!

More Favorite Cocktails

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5 from 2 votes

Fresh Cucumber Margarita Recipe

Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
These 5 ingredient cucumber margaritas are made with fresh cucumber, tequila, lime juice, triple sec and simple syrup. Add a jalapeño to make them spicy!

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Servings: 4 margaritas


  • 2 large cucumbers roughly sliced
  • 6 ounces (3/4 cup) silver tequila
  • 4 ounces (1/2 cup) triple sec
  • 1/2 cup fresh lime juice (juice from about 3 limes)
  • 1/4 cup agave or simple syrup
  • Kosher salt for the salt rim optional
  • Garnishes: jalapeño, fresh mint leaves, cucumber slices and lime wedges


  • Add the sliced cucumbers to a large blender or food processor and puree for about 60-90 seconds, until smooth and completely blended. Pour the blended cucumber juice through a fine mesh strainer, or a nut milk bag, into a bowl or measuring cup to separate the pulp from the juice. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible. You should end up with about 2 1/2 cups of fresh cucumber juice.
  • Add the cucumber juice, tequila, triple sec and lime juice and agave to a large pitcher and stir well with a large spoon until combined. Taste test and add any more sweetener or fresh juice as needed.
  • When you’re ready to serve, pour kosher salt onto a small plate or shallow bowl and run a lime wedge around the rim of each glass, then dip them in salt.
  • To make them spicy, add 1 or 2 jalapeño slices into each glass and use a muddler or the back of a spoon gently press down onto the jalapeno slices to release the juices. You could also muddle a few mint leaves with the jalapeño for extra fresh flavor.
  • Fill each glass with ice then pour the cucumber margaritas on top. Garnish with more jalapeño, mint, cucumber slices or lime wedges.
Last step! If you make this, please leave a review letting us know how it was!


Make a single serving: blend 1/2 a cucumber to make the juice then mix it with 1.5 ounces of tequila, 1 ounce of triple sec, the juice from 1 lime and a tablespoon of agave syrup. Taste test and adjust flavors as needed.
Frozen cucumber margaritas: add all of the ingredients to a blender with a few cups of ice and blend on high. Add more ice as needed.
Prep them in advance: follow steps 1 and 2 to make the margaritas then store in the fridge for up to 3 days. Shake well before serving.



  • Blender or Food Processor
  • Pitcher and Glasses
  • Fine Strainer or Nut Milk Bag


Serving: 1margarita | Calories: 281kcal | Carbohydrates: 31g | Protein: 1.1g | Sodium: 6mg | Fiber: 1g | Sugar: 24.9g | Vitamin A: 9.2IU | Vitamin C: 15.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating

1 Comment

  1. Audrey says:

    5 stars
    Thank you Molly! These are absolutely delicious and intoxicating! God bless you!