Spicy Cucumber Margarita

Spicy Cucumber Margaritas are one of my favorite drinks—not just to order out, but to make at home, too! In my opinion, it doesn’t get more refreshing. The cucumber mellows out the spice perfectly, creating a crisp, balanced sip every time. This drink is super easy to customize. Want less heat? Just scale back the jalapeño—or skip it altogether. Craving something a little sweeter? Add a bit more agave or a splash of pineapple juice for a fun, tropical twist. I’ve included both single-serve and batched portions so you can whip these up for occasions big and small. Pair it with my Mom’s Easy Fish Tacos or my Sheet Pan Fajitas to bring that restaurant feel right at home. I hope you love this Spicy Cucumber Margarita as much as we do—cheers!

How to Make a Spicy Cucumber Margarita

Here’s a video of how to make a Spicy Cucumber Margarita! For another delicious margarita, check out my Creamy Coconut Pineapple Margarita recipe.

Ingredients – Individual Margarita

• Lime zest, for the rim
• Lime wedge, for the rim
• Tajín, for the rim
• 3-4 thinly sliced jalapeño rounds, plus more for garnish (if desired)
• 3/4 ounce agave
• 2 ounces tequila blanco
• 4 ounces cucumber juice (from about 1/2 pound of Persian cucumbers – peeled, blended with a splash of water, and strained)
• 1 ounce freshly squeezed lime juice (from about 1 medium lime)
• 1 ounce orange liqueur
• Pinch of kosher salt
• Lime rounds, for garnish

Step-By-Step Method to Make the Individual Margarita

1. On a small plate, mix the lime zest and Tajín together.
2. Rim a glass with lime a lime wedge and dip the rim into the Tajín mixture. Set aside.
3. To a cocktail shaker, add the jalapeño rounds and agave. With a cocktail muddler or the back of a wooden spoon, muddle until the rounds are slightly broken down.
4. Fill the shaker with ice and add the tequila, cucumber juice, lime juice, orange liqueur, and a pinch of salt. Shake vigorously until the exterior is frosty, about 30 seconds.
5. Fill the prepared glass with ice and strain the margarita overtop. Garnish with jalapeño rounds in the cocktail (if desired), and place a lime round on the rim.

Ingredients – Batched Margarita

• 10-20 thinly sliced jalapeño rounds, depending on spice preference, plus more for garnish (if desired)
• 1/2 cup agave
• 1 1/2 cups tequila blanco
• 3 cups cucumber juice (from about 3 pounds of Persian cucumbers – peeled, blended with a splash of water, and strained)
• 3/4 cup freshly squeezed lime juice (from about 6 medium limes)
• 3/4 cup orange liqueur
• 1/2 teaspoon kosher salt
• Lime zest, for the rim
• Tajín, for the rim
• Lime wedges, for the rim
• Lime rounds, for garnish

Step-By-Step Method to Make the Batched Margarita

1. To a large pitcher, add the jalapeño rounds and agave. With a cocktail muddler or the back of a wooden spoon, muddle until the rounds are slightly broken up.
2. Add the tequila, cucumber juice, lime juice, orange liqueur and salt.
3. Cover and refrigerate until ready to serve.

Step-By-Step Method When Ready To Serve the Batched Margarita

1. On a small plate, mix the lime zest and Tajín together.
2. Rim the glasses with lime wedges and dip the rims of the glasses into the Tajín mixture.
3. Fill the prepared glasses with ice.
4. Stir the margarita until well combined and pour into the glasses, using a fine mesh strainer to catch any seeds if desired.
5. Garnish with jalapeño rounds in the glasses (if desired), and place a lime round on each rim.