Spicy Cucumber Margaritas
Updated July 3, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Persian cucumbers (about 7 cucumbers), roughly chopped
- ½cup roughly chopped cilantro leaves and tender stems
- ⅓cup granulated sugar
- 1½teaspoons finely grated fresh lime zest plus ¼ cup lime juice (from about 3 limes)
- 2teaspoons minced jalapeño, plus more diagonal slices for garnish
- Sea salt, as needed
- 6 to 8ounces white tequila, depending on preferred strength
- Ice, as needed
Nutritional analysis per serving (6 servings)
132 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
- Step 2
Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1½ cups strained liquid; discard the solids. Stir in a large pinch of salt (about ⅛ teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
- Step 3
When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
- Step 4
Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.
Private Notes
Comments
Highly recommend with this letting it sit in the fridge for several hours BEFORE straining, not afterwards. Strain solids before serving and flavor will go up several notches.
This is sensational. I recommend 2 ounces of tequila for every 4 ounces of the spicy cucumber mix.
Agree with the comments about tweaking the sweet/sour ratio on this a bit! Firstly I would use an english cucumber rather than several persian cucumbers if I had one on hand vs. the other. I think this concoction would benefit from a cucumber with a little more water content but it won't make or break the drink. What really matters IMO is decreasing the amount of sugar to at most 1/4 cup, and doubling the amount of limes you're juicing. Rim your glasses with Chamoy then dip in Tajin and enjoy!
Used a scant 4oz simple syrup in lieu pf sugar. Boosted jalapeno to half the fruit. And added a big knob of ginger and a couple shakes of cayenne when I lamented to my husband it was good but lacked a spicier warmth. Good midsummer treat.
Fine with adjustments, not great. To start, double the lime juice. If you end up with more base liquid than anticipated (as I did), increase the salt and tequila. As is, I found it to be an easy drinking green juice. Glad I tried it, but I’ll go back to the pickle juice marg. That thing rocks.
I made these for a July 4th pool party. Doubled the recipe (except for the sugar, per other notes), allowed the solids to soak in the liquid for about an hour before straining. The doubled recipe provided 6 drinks that I topped off with Topo Chico in order to fill 8 oz glasses. Reviews were mixed- some felt it was very refreshing, others felt they were drinking green juice. I’ll make again, but will add more jalepeno, perhaps some fresh ginger, and will leave the solids in the liquid longer before straining.