Refreshing with just a little kick, these simple cucumber jalapeño margaritas are the perfect boozy summer treat.
Prep: 5 minutesminutes
Cook: 0 minutesminutes
Total: 5 minutesminutes
Yield:1margarita
Equipment
serving glass
shallow dish optional, to rim glass
Cocktail shaker
Muddler or wooden spoon
Ingredients
For the Margarita
5cucumber slicesthin
3jalapeño slices
1 ½ouncesfresh lime juice1 shot
2 ¼ouncestequila1 ½ shots
¾ouncetriple sec½ shot
¾ouncesimple syrup½ shot
iceas desired
To Serve (All Optional)
kosher saltto rim glass
tajinto rim glass
lime wedgesto rim glass
1cucumber sliceto garnish
1jalapeño sliceto garnish
Instructions
If desired, rim serving glass before preparing margarita. To rim glass, first add salt or tajin to shallow dish. Cut small slit across center of lime wedge, then fit rim of glass in slit. Run lime wedge around rim of glass, then remove wedge. Invert glass and dip moistened edge directly into shallow dish, or roll moistened edge of glass across salt or tajin in dish. Set glass upright and add ice as desired.
Place cucumber slices and jalapeño slices in bottom of cocktail shaker. Use muddler or end of wooden spoon handle to gently muddle (smash) cucumber and jalapeño to release juices.
Pour in lime juice, tequila, triple sec, and simple syrup. Add ice to preference, close shaker, and shake well. Strain shaken margarita into prepared glass and garnish with fresh cucumber and jalapeño slices. Serve immediately.
Notes
The recipe as written yields one prepared margarita. To scale this up for pitcher margaritas, adjust the number of servings at the top of the recipe card as desired. To prepare a large batch, you can skip the shaker. Muddle the cucumber and jalapeño in the bottom of the pitcher, then add the remaining ingredients and stir well.