Easy Cucumber Margarita Recipe

This is the drink I pull together when the sun is hot, the kitchen is noisy, and we all just need something chill. A cucumber margarita is everything I love about a classic marg—bright lime, a little sweet, big salty rim—but with that clean, cooling cucumber vibe that makes you feel like you’re sitting by a pool even if you’re actually leaning against your sink. It’s fresh, it’s fast, and it’s very forgiving. Shake, sip, sigh.

My husband claims he’s “bad at cocktails,” and yet he’s always the one juicing limes while I’m chasing the cucumber slices rolling off the cutting board. Our little guy calls it “green juice” (don’t worry—he gets the mocktail version), and we all sit on the back steps and split a bowl of salty chips. This recipe became our summer thing, and then it just never left. It’s the one we make for date night on the couch, for neighbors who “stop by,” for taco night when I forgot to thaw the chicken and we’re basically just eating guac and vibes.

How to Make It

Okay, here’s the non-fussy game plan. Grab a rocks glass and swipe a lime wedge around the rim—dip it in kosher salt or Tajín. Set it aside with a few big ice cubes so it gets frosty.

In your shaker, toss in 3–4 thin cucumber slices (English or Persian are best), and a squeeze of agave—about 1/2 ounce. Muddle gently. Like… don’t go full Hulk. If you grind the peel to oblivion it gets bitter.

Now add 2 ounces tequila blanco, 1 ounce fresh lime juice, and 1 ounce orange liqueur (Cointreau if you’ve got it, triple sec if you don’t). Fill with ice, slap the lid on, and shake hard for 15 seconds till the shaker is frosty and your hand is numb in a good way.

Double strain (through the shaker and a fine mesh if you’ve got one) into your salted glass over fresh ice. Garnish with a cute cucumber wheel or ribbon and a lime wedge. Sip, adjust sweetness with an extra dribble of agave if you like. That’s it.

Notes so you don’t stress:
– Yield: 1 cocktail. Prep: 5 minutes. Shake time: 15 seconds.
– No muddler? Smash cucumber with a wooden spoon.
– Want extra cucumber flavor? Blend 1/2 cup chopped cucumber with a splash of water, strain, and use 1 ounce of that juice instead of muddling.

✔Ingredient Notes

– Tequila blanco: Go for 100% agave—doesn’t need to be fancy, just decent. Blanco keeps it bright; reposado will taste warmer/vanilla-y.
– Cucumber: English or Persian are less seedy and less waxy. If the skin is thick or waxed, peel a few strips so you don’t muddle bitterness into your drink.
– Lime juice: Fresh is everything here. Bottled works in a pinch but can be sharp—start with a little less.
– Orange liqueur: Cointreau = clean and zesty; triple sec = totally fine and budget-friendly. Grand Marnier will skew sweeter/richer.
– Agave syrup: Classic for margs. Simple syrup or honey both work—honey needs a good shake to dissolve.
– Salt or Tajín: The rim is the unsung hero. Tajín brings that chili-lime magic; flaky kosher salt is classic.
– Ice: Big cubes dilute slower. If your freezer makes tiny cubes, shake shorter.
– Mint (optional): One leaf in the shaker is lovely. Ten leaves? You’re making salad.

✔Recipe Steps

1. Rim a rocks glass with lime, then dip in salt or Tajín; fill with fresh ice.
2. Muddle 3–4 cucumber slices with 1/2 oz agave in a shaker (gently).
3. Add 2 oz tequila, 1 oz fresh lime juice, and 1 oz orange liqueur.
4. Fill with ice and shake hard for 15 seconds until frosty.
5. Double strain into the prepared glass over fresh ice.
6. Garnish with cucumber and lime; taste and tweak sweetness if needed.

What to Serve It With

– Chips, guac, and a bowl of salsa you didn’t mean to finish.
– Shrimp or fish tacos with crunchy slaw.
– Grilled corn with cotija and chili powder.
– Spicy peanuts or chili-lime cashews.
– Ceviche or even sushi if you’re feeling fancy at home.

✔Tips & Mistakes

– Don’t pulverize the cucumber. Gentle muddle = clean, spa-fresh flavor; over-muddle = bitter peel vibes.
– Chill the glass if you can. A cold glass makes a better marg, period.
– Use plenty of ice in the shaker. Under-icing makes it warm and watery.
– Double strain if you hate floaty bits. I like a few, but seeds-in-teeth is a mood killer.
– Taste before you pour. Limes vary—sometimes you’ll want a touch more agave or an extra squeeze of lime.

✔Storage Tips

If you’ve got leftover mix (without ice), stash it in a jar in the fridge up to 24–36 hours. Cucumber flavor fades a bit, but it’s still refreshing. Give it a shake before serving. If it already lived with ice in the glass—yeah, it’ll be more diluted, but honestly still delightful straight from the fridge. Breakfast margarita? I’m not here to judge—add sparkling water and call it a spritz.

✔Variations and Substitutions

– Spicy cucumber marg: Add 2–3 jalapeño coins to the muddle or rim with Tajín + a swipe of chamoy.
– Mezcal swap: Use mezcal for smoky cucumber bliss. Try 1.5 oz mezcal + 0.5 oz tequila if full-smoke is too much.
– Mocktail: Skip tequila and liqueur; use 2 oz cucumber juice, 1 oz lime, 1/2 oz agave, shake, then top with 2–3 oz sparkling water.
– Sweetener swap: Simple syrup, honey, or maple all work. Start with 1/2 oz and adjust.
– Lime alternatives: Lemon will do in a pinch (a little softer). Add a pinch of salt to brighten.
– Pitcher party: For 8 drinks, mix 2 cups tequila, 1 cup lime juice, 1 cup orange liqueur, 1/2 cup agave, and 1 large blended/strained cucumber. Chill, then pour over ice and garnish.

Frequently Asked Questions

Easy Cucumber Margarita Recipe

Cool, crisp, and citrusy—this cucumber margarita blends blanco tequila with fresh lime, orange liqueur, and muddled cucumber for a refreshing cocktail ready in minutes.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 oz blanco tequila
• ▢ 1 oz fresh lime juice
• ▢ 1 oz orange liqueur Cointreau or triple sec
• ▢ 0.5 oz agave syrup or simple syrup
• ▢ 0.25 cup chopped cucumber peeled and seeded
• ▢ 1 cup ice cubes
• ▢ 0.25 teaspoon kosher salt for the rim
• ▢ 0.25 teaspoon chili-lime seasoning optional, for the rim
• ▢ 1 slice cucumber for garnish
• ▢ 1 wedge lime for garnish

Instructions

Preparation Steps

• Rim a rocks glass: rub the lime wedge around the rim, then dip into the salt and chili-lime seasoning. Set aside.
• In a cocktail shaker, muddle the chopped cucumber until it releases plenty of juice.
• Add tequila, lime juice, orange liqueur, agave syrup, and ice to the shaker. Shake vigorously until well-chilled, about 15 seconds.
• Fill the prepared glass with fresh ice and strain the cocktail into the glass. Fine-strain for fewer cucumber bits, if desired.
• Garnish with a cucumber slice and lime wedge. Serve immediately.

Notes

For a spicy kick, muddle a few jalapeño slices with the cucumber. To batch for 8 drinks: 16 oz tequila, 8 oz lime juice, 8 oz orange liqueur, 4 oz agave, and 2 cups chopped cucumber. Chill, then shake or stir with ice before serving.