Cucumber Margarita on the Rocks (By the Glass or Pitcher) (original) (raw)
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There’s nothing more refreshing than a cucumber margarita, and it’s easier than you’d think to make this delightfully boozy drink at home! I created this recipe as a copycat of one of my favorite cucumber margaritas from a taco joint in Austin, Texas, and I think you’ll love it just as much as I do. Including recipes for a single marg, as well as a pitcher!
What Makes This Recipe So Good
- A cucumber margarita is one of my favorite drinks, especially in the summer heat. It’s light and refreshing thanks to the cucumbers, with notes of lime and orange, and of course, tequila. If you like a little heat you can muddle some jalapeños in your glass, or for a sweeter drink, add a little simple syrup.
- The ingredients are pretty basic, which I think is a huge plus. Odds are good that these are ingredients you have on hand or can pick up easily. Even better, you can use them again in a ton of different ways, so you won’t be stuck with a bottle of liquor you picked up once for an off-the-wall drink and will never use again.
Chef’s Tips
- Got a party coming up? The cucumber juice can be made up to 3 days in advance. Just refrigerate it in a really airtight container, like a mason jar, so it stays as fresh as possible.
- To avoid watering down your margs, make extra cucumber juice and freeze it in ice cube molds. Use those cucumber cubes in place of plain old ice cubes in your glass or pitcher, and you’ll get even more cucumbery flavor as they melt.
More Drinks & Cocktails You’ll Enjoy
- Easy Mojito Pitcher Recipe
- 3-Ingredient Watermelon Margarita Recipe
- Strawberry Mojito
- Magic 2-Minute Fruity Frozen Margaritas
- Champagne Jello Shots
- Peach Bellini
- Easy Frozen Lemonade
Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Cool and refreshing cucumber margaritas couldn't be easier to make at home. With liquor cabinet staples and fresh cucumber juice, this on-the-rocks cocktail is perfect for parties or taco night.
Cook Mode(toggle on to prevent screen dimming)
- Vegetable peeler
- Sharp knife
- standard blender high-speed or traditional
- Fine mesh strainer
- Cocktail shaker
For the Cucumber Juice
- ▢ 2 cucumbers peeled; makes approximately 1 cup juice, enough for 3-4 margaritas
For a Single Cucumber Margarita
- ▢ 2 ½ ounces cucumber juice made from above
- ▢ 1 ½ ounces silver tequila
- ▢ 1 ½ ounces freshly squeezed lime juice
- ▢ 1 ounce orange-flavored liqueur like triple sec, Patron orange, Cointreau, etc.
- ▢ ½ ounce simple syrup optional
- ▢ ice to taste, see Notes
For a Cucumber Margarita Pitcher (Approximately 6 Margaritas)
- ▢ 2 cups cucumber juice made from 4 cucumbers
- ▢ 1 cup silver tequila
- ▢ 1 cup freshly squeezed lime juice
- ▢ 6 ounces orange-flavored liqueur like triple sec, Patron orange, Cointreau, etc.
- ▢ 3 ounces simple syrup optional
- ▢ ice to taste, see Notes
Optional Garnishes
- ▢ lime wedges for garnish and/or for rimming glass with salt
- ▢ salt or Tajin
- ▢ fresh jalapeño slices
- ▢ fresh cucumber slices
For the Cucumber Juice
- Roughly chop peeled cucumbers, then place chunks in blender. Blend 30 to 60 seconds or until cucumbers are smooth liquid consistency.
- Pour cucumber liquid through fine mesh strainer and into mason jar. Seal tightly and refrigerate until ready to make margaritas. Note: juice can be made up to 3 days in advance. 2 cucumbers yield approximately 1 cup cucumber juice, enough for 3 to 4 margaritas.
For Cucumber Margaritas by the Glass
- Place small pile of salt or Tajin in shallow bowl or on small plate. Run lime wedge along rim of glass, then turn glass upside down and dip in salt or Tajin to coat rim. Turn glass right side up, add ice as desired, and set aside.
- Measure out cucumber juice, tequila, lime juice, orange-flavored liqueur, and simple syrup if using. Add all to cocktail shaker, then add ice and shake until cold.
- Strain liquid from cocktail shaker into prepared glass and garnish as desired. Serve immediately.
For Cucumber Margarita Pitchers
Measure out cucumber juice, tequila, lime juice, orange-flavored liqueur, and simple syrup if using. Add all to pitcher, then add ice as desired. Stir well to combine and chill.
When ready to serve, place small pile of salt or Tajin in shallow bowl or on small plate. Run lime wedges along rim of glasses, then one-by-one, turn glasses upside down and dip in salt or Tajin to coat rim. Set rimmed glass aside and repeat until all glasses have been prepared.
Add ice to glasses. Pour margaritas from pitcher and garnish as desired. Serve immediately.
If using a traditional blender, you may need to add a small amount of water with the cucumber chunks to help develop a smooth liquid consistency.
Ice: To avoid watering down your margaritas, make extra cucumber juice and pour it into ice molds. Freeze the cucumber juice and use it in place of ice cubes in your glass or pitcher.
Simple Syrup: Totally optional, but recommended if you prefer a less-tart and bold drink.
Make-Ahead Option: The cucumber juice can be prepared as many as 3 days ahead of time. Be sure to refrigerate juice in an airtight container like a mason jar with a lid.
Serving Size: 1margarita without simple syrupCalories: 203calProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 136mgTotal Carbs: 14gFiber: 1gSugar: 11gNet Carbs: 13gVitamin A: 62IUVitamin C: 15mgCalcium: 14mgIron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.