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cucumber margarita in a rocks glass with crushed ice, fresh cucumber slices, and garnished with mint.

Cucumber Margarita Recipe

5 from 2 votes
This refreshing cucumber margarita recipe is light, crisp, and cooling with just the right balance of citrus and sweetness. Made with fresh cucumber juice, tequila, lime, and a splash of agave, it’s the ultimate summer cocktail—with a spicy jalapeño twist if you like a little heat!
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Prep Time6 minutes
Cook Time0 minutes
Total Time6 minutes
Servings: 4 margaritas
Author: Molly Thompson

INGREDIENTS

One Cucumber Margarita

  • 1/2 English cucumber peeled and roughly chopped
  • 1 1/2 ounces Silver Tequila (3 Tbsp)
  • 1 ounce Triple Sec (2 Tbsp)
  • 1/2 oz fresh lime juice (1 Tbsp, 1 lime)
  • 1/2 oz agave or simple syrup (1 Tbsp)
  • 2 slices jalapeno pepper optional
  • Kosher salt for rimming glass

Pitcher (4 drinks)

  • 2 English cucumbers peeled and roughly chopped
  • 6 oz Silver Tequila (3/4 cup)
  • 4 oz Triple Sec (1/2 cup)
  • 1/2 cup fresh lime juice (4-5 limes)
  • 1/4 cup agave (or simple syrup)
  • 8 slices jalapeno peppers optional
  • Kosher salt for the rim

INSTRUCTIONS

  • Make the cucumber juice (2 min): Add the cucumber to a blender or food processor and puree for about 60-90 seconds. Pour through a fine mesh strainer, or a nut milk bag, to separate the pulp from the juice.
    straining fresh cucumber juice through a nut milk bag into a glass bowl.
  • Make the margarita (2 min): Add the cucumber juice, tequila, triple sec, lime juice and agave to a large pitcher and stir to combine. Taste and adjust sweetener or lime juice as needed.
    stirring a cucumber margarita in a glass pitcher.
  • Rim the glass (1 min): 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.
    dipping a rocks glass into margarita salt on a black plate.
  • Serve (1 min): Fill each glass with ice then pour the cucumber margaritas on top. Garnish with jalapeño, mint, fresh cucumber slices, or lime wedges.
    sliced cucumbers on top of a cucumber margarita in a glass.
  • Spicy cucumber margarita (optional): After rimming the glass, add the 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. Pour the margarita on top and stir before serving.

Notes

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.
Tip: Strain cucumber juice well to avoid pulp.
Extra refreshing: Chill juice and glasses for best flavor.
Big batch: the pitcher recipe can be doubled easily.

Nutrition

Serving: 1margarita | Calories: 281kcal | Carbohydrates: 31g | Protein: 1.1g | Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 1g | Sugar: 24.9g | Vitamin A: 9.2IU | Vitamin C: 15.6mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!