These cucumber jalapeño margaritas are both refreshing and spicy! If you like a little heat, then you’ll love these easy margaritas!
I love to make these margaritas during the summertime, they really wake up all the senses! It’s a favorite on taco nights in our house, too!
Refreshing cucumber is paired with spicy jalapeño to create this unique cocktail! If you’re a little nervous about the heat, you can always remove the seeds of the jalapeño before using.
These margaritas are served on the rocks in a glassed rimmed with kosher salt. They’re great for entertaining or for just a refreshing cocktail this summer!
Here’s What You’ll Need
Ingredients: cucumber, jalapeño, tequila, lime juice, cointreau, agave, kosher salt, ice cubes
- Cocktail shaker
- Citrus Juicer
Is tequila gluten-free?
Tequila is made from the blue agave plant. Pure agave tequila is naturally gluten-free. Always check to make sure the bottle says 100% agave.
Sometimes cheaper tequila will be mixed with other ingredients, which is not always gluten-free.
How to Make Jalapeño Cucumber Margaritas
It’s very simple to make cucumber jalapeño margaritas! All you need are a few ingredients!
Rim margarita glass. To prepare your margarita glasses, take a lime wedge and run it along the rim of your glass. Then, place some kosher salt on a plate. Roll the edge of the glass in the salt until it adheres to the glass.
Muddle the cucumber and jalapeño. To get the flavor into the margarita, you’ll need to muddle the cucumber and jalapeño in the cocktail shaker. To muddle means to smash ingredients until they’re broken up and mashed.
You really don’t need a lot of cucumber of jalapeño to get a ton of flavor in your margarita, either! I just use 4 thin slices of each!
You can muddle the cucumber and jalapeño with a muddler, but if you don’t have one, you can also use the handle of a wooden spoon!
Add the rest of the ingredients to the cocktail shaker. Fill the cocktail shaker up with ice and then add in the tequila, orange liquer, lime juice and agave.
Shake it up! Shake the cocktail shaker vigorously for 15 seconds, until well combined.
Double strain. I like to double strain my jalapeño margaritas because some of the mashed bits can easily get into the margarita glass otherwise.
To double strain, just use another strainer or sieve and hold it over the margarita glass as you strain from the cocktail shaker. The second strainer will catch any bits of cucumber or jalapeño seeds.
Garnish and serve. I always like to garnish my margaritas with a few slices of the main ingredients: in this case cucumbers and jalapeño. Just a few slices will do the trick! For the jalapeño, remove the seeds from the slices so that your margarita isn’t too spicy!
FAQs and Tips for Making Cucumber Jalapeño Margaritas
No, you don’t. I actually don’t own classic margarita classes because they’re very one use. Instead, I just use a regular cocktail glass. If you have a margarita glass, you can use that though!
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.
If you don’t want your margarita too spicy, but still want to add the jalapeño you can remove the seeds from the jalapeño before adding it to the cocktail shaker.
I don’t recommend using bottle lime juice. It does not even compare to fresh squeezed lime juice.
More easy cocktail recipes you’ll love!
- Meyer Lemon Rosemary Bees Knees Cocktail
- Frozen Mango Margarita
- Frozen Watermelon Rosé Wine Slushies
- Blood Orange Margarita
Do you have leftover cucumbers? Try these easy gluten-free cucumber recipes!
Cucumber Jalapeño Margaritas
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 agave (or simple syrup)
- 1 ounce orange liqueur (either cointreau or grand marnier)
- 1 cup ice
- 1 lime wedge
- 1 tablespoon kosher salt
- sliced cucumber
- sliced jalapeño (seeds removed)
- Run a lime wedge around the rim of your margarita glasses
- Then, place kosher salt on a small plate a little larger than the diameter of your margarita glass.
- Dip the margarita glass in the salt, rolling it until the lime juice catches the salt.
- Put a few ice cubes in each glass and set aside.
- Add sliced cucumber and jalapeño to a cocktail shaker. Muddle the cucumber and jalapeño until well mashed and juices are released.
- Fill your cocktail shaker up with ice. Then, add tequila, cointreau, lime juice, and agave to your cocktail shaker.
- Shake vigorously for 10-15 seconds and pour into salt-rimmed glasses.
- Garnish with additional sliced cucumber and jalapeño. It’s recommend to remove the seeds from the jalapeño for serving so the cocktail isn’t too spicy.
- This recipe makes 2 servings as written, which is designed to fit in your cocktail shaker. You can scale up the recipe as needed!
- I recommend double straining the margarita into the glass. This means that you use a second strainer or sieve in between the cocktail shaker and glass. It will catch any jalapeño seeds that you don’t want to get into your cocktail!
- For serving, I recommend removing the seeds from the jalapeño slices that you add directly into your glass. If you leave the seeds in, the margarita is a little too spicy.
- I use agave as my liquid sweetener in this recipe, but you can also use simple syrup if you prefer. As written, this margarita is not too sweet, but has enough sweetener to help balance the spicy jalapeño. If you like a sweeter margarita, you can add another ounce of agave.