These cucumber jalapeño margaritas combine refreshing cucumber with spicy jalapeño for a cocktail that’s both cooling and a little fiery. The cucumber adds a crisp, clean flavor while the jalapeño brings just enough heat to make each sip interesting. Served on the rocks with a salted rim, this is the kind of drink that wakes up your taste buds.
You can control the spice level by removing the jalapeño seeds before muddling, which gives you the flavor without the intense heat. The recipe makes two servings that fit perfectly in a standard cocktail shaker, but you can easily scale it up for parties or taco nights.
Why You’ll Love this Recipe
Ingredient Notes
- Cucumber – Use English cucumbers or regular cucumbers with thin skins. You only need 4 thin slices (about 1/4 of a cucumber) to get plenty of flavor. The cucumber doesn’t need to be peeled. I sometimes will use a Persian cucumber because they’re the perfect size for this!
- Jalapeño – Fresh jalapeño is essential here. Use about 1/3 of a jalapeño (4 thin slices). For less heat, remove the seeds and ribs before muddling. The seeds are where most of the spice lives.
- Tequila – Use 100% agave tequila for the best flavor and to keep this naturally gluten-free. Cheaper tequilas are sometimes mixed with other ingredients that may contain gluten. Good options include Espolòn, Casa Noble, or 1800 Tequila. Use whatever tequila you enjoy drinking straight.
- Fresh Lime Juice – Fresh-squeezed lime juice is non-negotiable. Bottled lime juice has a flat, artificial taste that will ruin your margarita. You’ll need about 2 limes to get 3 ounces of juice.
- Orange Liqueur – Cointreau or Grand Marnier both work well here. The orange liqueur adds sweetness and depth. If you don’t have orange liqueur, you can use triple sec, though the flavor won’t be quite the same.
- Agave or Simple Syrup – Agave syrup is my usual preference because it blends smoothly and complements the tequila. Simple syrup works too. This recipe isn’t overly sweet, but the sweetener helps balance the spicy jalapeño.
Is tequila gluten-free?
Check the label for “100% agave.” Pure agave tequila is naturally gluten-free, but cheaper tequilas are sometimes mixed with other ingredients that may contain gluten. Always verify the bottle says “100% agave” to be safe.
FAQs
No, any cocktail glass or rocks glass works fine. I use regular cocktail glasses because margarita glasses are single-purpose and take up cabinet space. Use whatever glassware you have.
Remove the seeds and white ribs from the jalapeño before muddling. This gives you the jalapeño flavor without intense heat. You can also use fewer jalapeño slices (2-3 instead of 4).
I like to use kosher salt to rim my margarita glass. You can also use sea salt if you’d like. Pink himalayan salt is actually one of my favorites for my margarita. It’s beautiful and the flavor is so good! DO NOT use iodized table salt for your margarita, it will be very, very salty.
Honestly, just use a tequila that you like to drink. Your margarita will only be as good as the tequila that you use. Some of my favorite tequila brands are Espolòn, Casa Noble, and 1800 Tequila.
I don’t recommend using bottle lime juice. It does not even compare to fresh squeezed lime juice.
Expert Tips
Storage Instructions
- Make Fresh: These margaritas are best made fresh and consumed immediately. The flavors fade quickly and the ice melts, diluting the drink.
- Prep Ahead: You can rim glasses and prep garnishes (cucumber and jalapeño slices) up to 2 hours ahead. Cover and refrigerate garnishes until ready to use.
- Batch Mixing: For parties, you can muddle cucumber and jalapeño in a larger container, then strain and mix with other ingredients. Store in the refrigerator for up to 2 hours, then shake with ice when ready to serve.
Serving Suggestions
These cucumber jalapeño margaritas work for any casual gathering where you want a refreshing cocktail with a kick. Perfect for taco night alongside Tilapia Fish Tacos, Ground Beef Tacos, or Crockpot Shredded Beef Tacos.
Start the meal with 4-Ingredient Guacamole, Homemade Baked Tortilla Chips, and Peach Mango Salsa as appetizers, and serve Cucumber Tomato Avocado Salad on the side. For more cocktail options, try Blood Orange Margaritas or Frozen Mango Margaritas for variety.
More gluten-free drinks to try
Did you make this recipe?
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Cucumber Jalapeño Margaritas
Ingredients
For the Margaritas:
- 4 thin slices cucumber - about 1/4 of a cucumber
- 4 thin slices 1 jalapeño - about 1/3 of a jalapeño
- 4 ounces pure agave tequila
- 3 ounces lime juice - freshly squeezed
- 2 ounces pure agave - or simple syrup
- 1 ounce orange liqueur - either cointreau or grand marnier
For Serving:
- 1 lime wedge
- 1 cup ice
- 1 tablespoon kosher salt
- sliced cucumber
- sliced jalapeño - seeds removed
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Instructions
- Muddle the vegetables. Add cucumber and jalapeño slices to a cocktail shaker. Muddle thoroughly with a muddler or wooden spoon handle until vegetables are well mashed and juices are released.
- Add liquids and shake. Add tequila, lime juice, orange liqueur, and agave syrup to the shaker. Fill shaker at least halfway with ice. Cover and shake vigorously for 10-15 seconds until the outside of the shaker feels ice-cold.
- Prepare the glasses. Run a lime wedge around the rim of two glasses, then dip in kosher salt to coat. Fill glasses with ice.
- Strain and serve. Strain the margarita through the cocktail shaker strainer, then hold a fine-mesh sieve over each glass as you pour to catch any seeds or pulp. Garnish with cucumber and deseeded jalapeño slices. Serve immediately.
Notes
- Tequila: Use 100% agave tequila to ensure the margarita is gluten-free. Check the label to verify it says “100% agave” as cheaper tequilas may contain other ingredients that aren’t gluten-free.
- Heat Level: Remove all seeds and ribs from the jalapeño slices for mild heat with flavor. Leave seeds in if you prefer spicy margaritas. Always deseed the garnish jalapeños so they don’t continue adding heat to your drink.
- Double Straining: Use both the cocktail shaker strainer and a fine-mesh sieve to catch jalapeño seeds and cucumber bits. This extra step keeps the drink smooth instead of gritty.
- Make Ahead: You can prep garnishes and rim glasses up to 2 hours ahead, but shake each batch right before serving for the freshest flavor.
