Cucumber Jalapeno Margarita

Cucumber Jalapeno Margarita

15 mins total time

15 mins active time


Serves 4



  • 5 medium Persian cucumbers

    coarsely chopped

  • 1 fresh jalapeno

    halved, seeds removed

  • ⅓ cup (¼ oz) loosely packed fresh mint leaves
  • ¾ cup (6 fl oz) water
  • 1 cup (8 fl oz) fresh lime juice
  • ¾ cup (6 fl oz) tequila blanco
  • Crushed ice

    to serve

For the simple syrup:

  • ½ cup (4 fl oz) water
  • ½ cup (3½ oz) granulated sugar


  • 1To make the simple syrup, put the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Boil for 5 minutes. Set aside to cool. Transfer to a small container and refrigerate until cold. The simple syrup can be stored in the refrigerator for up to 1 month.
  • 2To make the margarita, put the cucumber, jalapeno, mint and water in the blender and secure the lid. PUREE for 15 seconds until smooth.
  • 3Strain the cucumber mixture over a bowl.
  • 4Put the strained cucumber mixture, lime juice, 2/3 cup (5 ½ fl oz) of the simple syrup and the tequila in the blender and secure the lid. BLEND for 10 seconds until combined.
  • 5Half fill 4 glasses with crushed ice. Pour the margarita over the ice and serve.
    Tip: You can replace the fresh jalapeno with 1 tablespoon drained pickled jalapeno.

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