4 Tips for a Great Sabrosa Cucumber Jalapeño Margarita [Recipe]

What’s slightly spicy, totally refreshing, and dangerously delish?

This gorgeously green spirited beverage – my Cucumber Jalapeño Margarita! We’re well into the summer season and I can almost guarantee that this is a recipe you’re going to want to save and use over and over again this summer! Refreshing and zippy with some heat, this is my twist on the classic margarita.

First, here are four tips before we get into the making of this tasty cocktail:

1. Good tequila shouldn’t be covered up – highlight it and enhance it. Let it shine with other fresh, quality good ingredients.
2. Avoid celebrity brand tequilas and bottled citrus juice in the form of a lime at all costs!
3. Blanco tequila will work best for this recipe. You can save your reposados and añejos for slow sipping.
4. Feel free to swap out mezcal for the tequila.

Now for the fun part! Here’s what you’ll need to make 6 drinks:

• 1/2 bottle of blanco tequila

• 1 small cucumber

• 2 large jalapeños (seeded depending on the degree of heat you want in your cocktail)

• 6 limes

• agave nectar

• ice

Next:

In a blender, combine the tequila, cucumber, jalapeño and blend until smooth. Strain mixture into a small container.

Combine 2 oz. of the strained tequila mixture with 1 oz. lime juice, 1/2 oz. agave plus 1 cup of ice into a shaker, shake it up and pour into a rocks glass over ice.

Enjoy!

* Dee Ann Quiñones is a regulator contributor on all things beverage. Dee has been in the beverage business nearly 20 years. From cocktail bars, restaurants and brands, her consultancy DWD designs has seen her travel across the globe learning techniques, training, building bars, crafting cocktails and teaching classes from London, to New York, LA and beyond.

Illustration courtesy of Stacy Michelson

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