Cucumber Jalapeño Margarita

Refreshing with just a little kick, these simple cucumber jalapeño margaritas are the perfect boozy summer treat.

Prep: 5

Cook: 0

Total: 5

Yield:1 margarita

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.

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.