Recipe Cocktail Margarita Cucumber and Lemon

This version of the cocktail margarita with cucumber and lemon may sound like a strange combination, but it is surprisingly refreshing and delicious, as the cucumber provides a base of fresh juice to the cocktail. Remember that to prepare the cocktails must use distillates of very good quality, in this case, the tequila must be 100% agave, since it helps us to not have a hangover we’ll be repenting for the next day.


For the cucumber juice:

  • 1 cucumber medium (about 450g ), peeled and cut into chunks

For the margaritas:

  • 8 ounces of White Tequila 100% agave silver (white)
  • 4 ounces of agave nectar light
  • 4 ounces of fresh-squeezed lemon juice (about 8 lemons medium)
  • 4 oz Chartreuse Yellow
  • Ice
  • 4 wedges of lemon or slices of cucumber, for garnish
  • Salt with a pinch of chile piquín to escarchar


For the cucumber juice:

Place the chopped cucumber in a blender and crush the pieces down in the bowl of the blender. Mix at high speed until liquefied, about 30 seconds. (You may need to stop the blender and smash the pieces of cucumber to be completely liquefied.)

Place a fine mesh strainer over a measuring cup of 2 cups and pour in the cucumber smoothie through a strainer. Using a rubber spatula, press on solids to extract the greatest possible amount of juice. You need 8 ounces as a minimum.

For the margaritas:

Place 4 cups of cocktail in the freezer to cool.

Place the cucumber juice, tequila, agave nectar, lime juice and Chartreuse in a container of 1 quart of water and biting back to combine.

Place 7 ounces of the margarita mix in a cocktail shaker. Fill the shaker half with ice and shake vigorously until the outside of shaker is frosty, about 30 seconds. Pour the contents into one of the cups cooled, decorate with a wedge of lemon or slices of cucumber and serve. Repeat to make at least 3 more cucumber margarita and lemon.

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