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Cucumber jalapeno margarita

Cucumber Jalapeno Margarita

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink 1x


Add some heat to your favorite drink with this cucumber jalapeno margarita! It’s cool and crisp, with a spicy finish.


  • 6 slices cucumber, cut 1/8″ thick, plus more for garnish
  • 3 to 4 jalapeño pepper slices
  • 2 ounces* tequila
  • 1 ounce triple sec (or Cointreau)
  • 1 ounce lime juice
  • Ice, for serving (try clear ice)


  1. Rub the rim of a lowball glass with a cucumber slice. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
  2. Slice the jalapeño pepper into 3 to 4 thin slices. If you prefer a more subtle heat, remove the seeds.* (Wash your hands well afterward.)
  3. Add the cucumber and jalapeno slices to a cocktail shaker and muddle them (gently mash) to release the juice.
  4. Add the tequila, triple sec and lime juice and fill the shaker with 4 ice cubes. Shake for 15 seconds until cold.
  5. Strain into the prepared glass, and fill it with ice. Garnish with cucumber slices.


*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan