Cucumber Margarita
The Cucumber Margarita is an ultra-refreshing twist on the classic tequila recipe that's perfect for warm-weather sipping!
Servings 1 drink
Calories 214kcal
Ingredients
Cucumber Margarita
- 2 ounces blanco tequila
- 1 ounce cucumber syrup
- 1 ounce lime juice
- 1 cucumber ribbon for garnish
- 2 lime wedges for garnish and rim
- coarse salt for the rim
Instructions
Cucumber Syrup
- In a medium saucepan over medium heat, combine shredded cucumber and water. Bring to a simmer and cook for 15 minutes, or until water has reduced by half.
- Strain through a fine-mesh strainer over a bowl and discard the solids. Add sugar to the hot liquid. Stir until sugar has dissolved. Let cool completely.
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
Cucumber Margarita
- Pour some coarse salt on a plate. Rub a lime wedge around the edge of a glass. Roll the rim of the glass in the salt to coat the rim.
- In a cocktail shaker filled with ice, add tequila, cucumber syrup and lime juice. Shake well.
Notes
What cucumber to use? Any cucumber would work. I used 3 cocktail cucumbers, which is about the same as 1 large cucumber. Measure out the grated cucumber in cups for best results.
To make a cucumber ribbon: Slice a thin strip of cucumber down the long side. (I use a vegetable peeler.) Then fold it gently back and forth, about 1½ inches wide. Pierce with a cocktail pick.
Non-alcoholic cucumber margarita: If you prefer a non-alcoholic margarita, use a zero-proof spirit in place of the tequila.
Nutrition
Serving: 4ounces | Calories: 214kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg
