Spicy Cucumber Margaritas presents a most interesting complexity of flavors.  Cucumber adds a cool, soothing effect, while the jalapeno adds fire, while lime adds zip!  Simply delicious.
Spicy Cucumber Margaritas

Spicy Cucumber Margaritas
Prep time
Mix time
Total time
Recipe type: Punches, Alcoholic Cocktails
Cuisine: American
Serves: 8
  • 3 cucumbers, peeled and roughly chopped
  • 1/2 Cup granulated sugar
  • 1/2 Cup water
  • 1 Cup tequila
  • 2 Tablespoons triple sec
  • 1/4 Cup fresh lime juice (3-4 limes)
  • 1 jalapeño, sliced, seeded
  • 1 cucumber, sliced, partially skinned
Glass Rim:
  • 2 Tablespoons sea salt
  • 2 teaspoons white granulated sugar
  • 1 teaspoon fresh lime zest
  1. To the jar of a food processor, add the chopped cucumber and pulse until the mixture turns smooth. Run the puree through a sieve, discarding the pulp, and reserving the cucumber juice. You should end up with 1 1/2 cup of cucumber juice; set aside.
  2. In a small saucepan, combine the sugar and water. Heat on medium low until the sugar dissolves.
  3. To a pitcher, mix together the cucumber juice, tequila, triple sec, lime juice and jalapeño . Add half of the simple syrup and do a taste test. Adjust according to taste: add more simple syrup if you’d like it to be a bit sweeter.
  4. Transfer to the refrigerator so the jalapeño has time to spice the mixture. Check the mixture every 15 to 20 minutes and do a taste test. I was happy with the spice level at the 1 hour mark.
  5. On a plate, mix together the salt, sugar and lime zest. Run a lime around the edge of the glasses to moisten; dip the rims in the salt and sugar mixture. Add a few ice cubes to each glass and divide the margarita mixture between the glasses. Garnish with a few slices of cucumber, lime or even jalapeño.
Use a wide-mouth glass, such as a rocks glass or better still, small mason jars.


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