Hello friends! Are you ready for a little summer weekending? I’m just getting back from a few days in Puerto Vallarta, Jalisco and I’ve settled on this very important fact – the hotter the weather the better the margarita tastes. With that in mind, in these very dog days of summer, I bring you the Cucumber Margarita.
I like my margaritas so bright and sour they just about make my whole face pucker. Lots of lime with just a sweetness. Salt around the rim. A kick of spice or herb and bonus – cucumber! I know – essentially I want a savory margarita salad – that’s where we’re headed with this cucumber margarita.
I had no idea I was landing in such a little jungle paradise in Puerto Vallarta. This week was all about very fine sneaky beaches, warm Pacific water, and delicious summer cocktails that I enjoyed liberally enough, to be surer.
Colima is a cocktail made with tuba (a fermented cocktail drink), tequila, passion fruit (partially because I requested it in everything), agave, lime, and topped with apple chunks and roasted nuts. I mean – basically health food, right?
We also drink a few Mexican Mules, like Moscow but with tequila and plenty of fresh ginger.
It’s the weekend wherever we are and let’s let the good times roll with lots of lime and a smash of cucumber and cilantro!
Here’s what you’ll need to make a Cucumber Cilantro Margarita:
• fresh cucumber. I like English cucumbers best because the rinds are thing enough not to have top peel and I think a lot of the cucumber flavor comes from the green peel.
• fresh cilantro. And if you’re an “I hate cilantro” person… I get it. It’s in your DNA. Feel free to leave it out.
• Fresh lime juice. It wouldn’t be a margarita without it.
• simple syrup or agave syrup.
• Ice, lots of ice.
• Silver tequila.
• Kosher salt for the rim
I love a salty rim on a rocks margarita. I line the rim of a glass with a lime wedge and dip in a small dish of kosher salt.
If you don’t care for the extra sodium or you prefer sugar, you’re more than welcome!
In a shaker, smash a few cucumber slices with fresh cilantro (basil is also wonderful if you think cilantro tastes like soap).
Smash it until the cucumbers release some juice and the herb is super fragrant.
Add ice, tequila, lime, and simply syrup or agave and give it all a good hard shake.
Pour over more ice because a margarita should be as cold as it is hot outside.
I love the little flecks of cucumber and cilantro that break through the filter and speckle the drink. Enjoy most immediately and most often.
Cheers, friends! Here’s to a chill weekend with a zippy cucumber margarita!Print
- Lime juice and kosher salt
- 8 thinly sliced cucumber slices, plus more for garnish
- 4 sprigs fresh cilantro, divided
- 1 cup ice cubes, plus more for serving
- 4 ounces silver tequila
- 2 ounces fresh lime juice
- 1 ounce triple sec
- 1 ounce simple syrup or agave
- 2 lime circles or wedges
- First salt the rim of two glasses by rimming the glass with lime juice and dipping it gently in kosher salt.
- In the bottom of a cocktail shaker muddle cucumber slices, two sprigs of cilantro until the cucumber releases most of it’s juices and the cilantro is fragrant. Add the ice, tequila, lime, triple sec, and agave and shake until chilled.
- Fill the prepared glasses with ice and divide the margarita between the two glasses. Garnish with cucumber, the remaining cilantro sprigs and lime wedges.
Keywords: margarita, cucumber, cilantro, summer, cocktail,
Photos with Jon Melendez.