I have to admit, ever since I saw this recipe on A Beautiful Mess, I thought it was just too good to be true. Cucumber juice in a margarita?! It’s like a healthy juicing recipe with a bit of tequila, Triple Sec, and salt. A truly refreshing summer cocktail.
Now, I have something to admit. I’d never made margaritas before! I’ve had em out at restaurants plenty of times, preferably the blended slushy kind. As long as it’s icy and cold, I’m down. I’ve had mango and guava margaritas, even! Guava is awesome. I’m definitely going to have to learn how to get my hands on some guava to juice. The premade juice is probably going to be easier to get my hands on. Anyway, see?! This is what happens to my brain. I start with a basic recipe, and then I go hog-wild with other ideas and combinations to try. I might try a strawberry margarita soon with a similar base recipe, either muddling or juicing the berries, or possibly papaya. Anyway, thank you Elsie and Emma for a great margarita recipe to start from!
These turned out great. Luckily (or unluckily) I live right behind a liquor store so I can literally just walk out of my apartment complex right across the street and in less than 30 seconds I’m at this awesome liquor store. They have a great selection, it’s hard having control in there sometimes. I decided to give this particular tequila a try, and I’m so glad I did. I usually don’t like the smell of straight liquor, but this smelled so sweet and enticing. It was definitely a perfect pick for margaritas.
Anyway, I slightly modified their originally recipe by adding a lot more cucumber juice to top off the liquor (mostly to fill the mason jars, I should have put them in smaller glasses but it helped dilute the alcohol a bit so it wasn’t as strong, plus you get a bit more of that cooling cucumber goodness!), I shook the liquor in a stainless steel cocktail shaker (with a clear glass on the other end) with the ice to make sure the cool temperature was spread throughout, and also used agave nectar on the rim to attract the sea salt instead of honey. Honey would have been great, but I figured since the tequila was made from agave, why not use the agave nectar syrup with it? It was a perfect sweetness compliment to the saltiness of the rim. I almost felt like I was just drinking straight cucumber juice, you couldn’t even tell it was a cocktail. This is more like a masked undercover cucumber margarita full of healthy vitamins, if you ask me.
Slightly adapted from ABM
Makes one 12 ounce serving
- 2 oz tequila (I used Espolòn, it’s awesome!)
- 2 oz triple sec
- juice from 3/4 of a cucumber (I used my juicer),
- juice from one lime
- agave nectar and pink sea salt for the rim garnish
- Squeeze a bit of the agave nectar into a bowl wide enough for the mouth of the glasses you are using to be able to dip into, then dip into a bowl prepared with a bit of the sea salt. Coat the rim of the glass in the salt.
- Fill your stainless steel cocktail shaker with 4-5 ice cubes, then pour in the tequila, triple sec and lime juice. Place a clear glass on the other end of the shaker and shake vigorously back and forth for about 20 seconds. Pour the liquid and ice into your glass, then top with cucumber juice. Stir the drink a bit with a straw, and garnish with a lime slice if desired!