Let Me Tell You About This Margarita I Can’t Stop Making
Okay, so have you ever had one of those weeks where the only thing that sounds even remotely appealing is something cold, tangy, and just a little bit sassy? That’s when I drag out my questionable cocktail shaker (it’s missing its lid, but a mason jar works), grab a cucumber and a jalapeño, and make what I call my Cucumber Jalapeño Margarita. There’s a story behind this: the first time I made it, I accidentally used two jalapeños instead of one and basically invented a new way to clean out my sinuses. Lesson learned—start slow with the spice. But hey, it’s now my go-to drink for lazy afternoons or when friends drop by and I want to look more put-together than I actually am. And if you don’t have a fancy bar cart, don’t worry. Most of the time, I’m mixing this up on my kitchen counter between a pile of mail and the toaster.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I make this when I want something cool but I’m tired of the same old lime-and-tequila business. My family goes a bit bonkers for this (well, the over-21 crowd). It’s perfect for summer BBQs or honestly just when you want to feel like you’re at some swanky rooftop bar, but you’re actually in your sweatpants. I mean, I’ve tried skipping the cucumber—hated it. I’ve tried doubling the jalapeño—regretted it. But the real magic is that somehow, every time, it turns out a little different, and I kind of love that. There’s always the moment where I think, “Did I just make something delicious, or did I accidentally create a spa drink with a kick?” Usually, it’s both. (And if you hate tequila, put vodka instead. It’s fine. I won’t tell.)
What You’ll Need (A.K.A. The Ingredients)
- One medium cucumber (I just use the regular cheap ones, but my cousin swears by those fancy English cucumbers. To each their own.)
- One jalapeño, thinly sliced (or use half if you’re spice-shy or accidentally bought a mutant-hot one—I’ve learned that the hard way)
- 2 oz tequila (silver works best, but reposado is nice if you’re feeling flush)
- 1 oz triple sec (or Cointreau if you want to get all boujee; honestly, I’ve used the $4 stuff in a pinch)
- 1 oz freshly squeezed lime juice (please just use fresh limes, but bottled will do in an emergency. My grandma always insisted on Nellie & Joe’s, but any version works fine)
- 1/2 oz simple syrup (sometimes I just dissolve sugar in water in the microwave, takes like 30 seconds)
- Pinch of salt (optional, but it does make everything pop)
- Ice—lots of it
- Optional: Extra cucumber or jalapeño slices for garnish, or a little Tajín for the rim if you wanna show off
How I Make It (And You Should Too)
- Muddle it up: Grab a few slices of cucumber and jalapeño, toss them in your shaker (or mason jar, or literally any container with a lid). Smash them up with a muddler, or the end of a wooden spoon. This is where I usually sneak a sniff—it smells like summer. Don’t worry if the cucumber looks a bit mangled—it’s supposed to.
- Add the liquids: Pour in tequila, triple sec (or whatever you’ve got), lime juice, and simple syrup. Add a pinch of salt if you want. Throw in a handful of ice.
- Shake it like you mean it: Put the lid on, and shake, shake, shake for about 20 seconds. If you’re feeling lazy, just swirl it around a bit. It still tastes good.
- Strain & pour: Strain into a glass filled with ice. If you like your drinks fancy, rim the glass with lime juice and dip it in Tajín or salt (my friend Jan says chili powder is even better—she’s not wrong).
- Garnish (if you feel like it): Add a few pretty slices of cucumber and a slice of jalapeño. Or just drink it as is because who really has time for that every day?
Little Notes From My Kitchen Experiments
- If you leave the cucumber and jalapeño in the shaker too long, the flavors go a bit muddy—not terrible, but not my fave.
- Actually, I find it works better if you use less syrup if your limes are really sweet. On second thought, just taste and adjust as you go.
- Once tried using bottled lime juice; tasted like cleaning supplies. Use fresh if you can.
Some Variations I’ve Tried (And One That Flopped)
- Swap in vodka for tequila—makes a lighter flavor, almost spa-like. Good for brunch.
- Add a splash of soda water at the end for fizz—so refreshing, but don’t overdo it or it tastes watered down.
- Once tried adding cilantro. Regretted it instantly. (Tasted like lawn clippings. Maybe you’ll like it though?)
Equipment (And What To Do If You’re Missing Stuff)
- A cocktail shaker is great, but honestly, use a mason jar or even a Tupperware with a tight lid. Just watch out for leaks (voice of experience here).
- Don’t have a muddler? End of a wooden spoon works just fine, just maybe don’t use your fancy spatula.
- Strainer is handy but if you don’t have one, I’ve used a slotted spoon, and it kind of works. Or just plop everything in your glass for a rustic look.
How To Store It (If You Have Any Left)
You can keep the mix (without ice) in the fridge for a day or two, but honestly, in my house it never lasts more than a day! The flavors can intensify, which is nice, but the jalapeño does get spicier. So maybe don’t go wild with leftovers unless you want a fiery surprise tomorrow.
How I Serve It—And Why
Usually, I pour this into whatever clean glass I can find, but for company, I go all out with a salted (or Tajín-ed) rim and float a cucumber spiral on top. My little tradition? I hand everyone a drink, make a toast to surviving another week, and we clink glasses. Sometimes, I’ll put out chips and homemade guac—because margaritas and guac are a power couple in my book.
Pro Tips, Learned the Hard Way
- I once tried rushing the muddling step and regretted it because the cucumber flavor never really came through—give it a good smoosh.
- Add ice to the shaker, not the glass, or you’ll water down the flavor too much.
- If you think you need more jalapeño, wait a minute or two—the heat sneaks up on you!
FAQ—Real Questions From Real People
- Can I make a pitcher of this?
- Yep! Just multiply everything by however many people you have. But taste it as you go—the spice can get wild in a big batch.
- What if I don’t like spicy drinks?
- Just use a super tiny piece of jalapeño or skip it altogether. Or add extra cucumber for a spa vibe. No shame.
- Is there a non-alcoholic version?
- Sure thing—swap tequila and triple sec for sparkling water and a little agave syrup. It’s not exactly the same, but honestly, it’s still refreshing. My niece loves it.
- Where do you get your cocktail gear?
- Honestly, mostly from thrift stores, but I’ve used Cocktail Kit once—it’s decent. And for glassware, Crate & Barrel has some fun options if you want to splurge.
Oh, and if you ever spill the shaker, just grab a towel and pretend it never happened. Happens to the best of us (by us, I mean me, last Wednesday). Enjoy your Cucumber Jalapeño Margaritas—cheers!
Ingredients
- 2 oz silver tequila
- 1 oz triple sec (orange liqueur)
- 1 oz fresh lime juice
- 1 oz simple syrup
- 4 slices cucumber, plus extra for garnish
- 2 slices jalapeño, seeds removed (plus more for garnish)
- Ice cubes
- Salt for rimming glass (optional)
Instructions
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1Rim the edges of two glasses with lime juice and dip in salt if desired. Set aside.
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2In a cocktail shaker, muddle the cucumber slices and jalapeño slices until well crushed and fragrant.
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3Add tequila, triple sec, lime juice, simple syrup, and a handful of ice to the shaker.
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4Shake vigorously for about 15 seconds to combine and chill the ingredients.
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5Strain the mixture into the prepared glasses filled with fresh ice.
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6Garnish with extra cucumber slices and jalapeño rings. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
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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