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a cucumber margarita topped with cucumber slices and mint
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5 from 1 vote

Fresh Cucumber Margarita Recipe

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!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Cocktail, Drink
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: cinco de mayo, cocktail, cucumber, tequila
Servings: 4 margaritas
Calories: 281kcal


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


  • 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.



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.


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