Author Notes
This cucumber margarita, with a bit of grapefruit for sweetness, is super refreshing and subtle enough to enjoy with a meal. —Kendra Vaculin
Ingredients
- For the cucumber juice:
-
1
large English (hothouse) cucumber, peeled and roughly chopped
- For one drink:
-
1 1/2 ounces
tequila
-
1 1/2 ounces
triple sec
-
1 ounce
grapefruit juice
-
3 ounces
cucumber juice (recipe above)
-
1/2 teaspoon
sugar
-
Lime wedge and kosher salt, for the rim
Directions
-
First, make the cucumber juice. Dump the cuke chunks into a blender and blend until liquefied (you may have to pause between pulses to push the larger pieces down with a spatula).
-
Set the pulp in a fine mesh strainer over a bowl. Use a spatula to help the juice through. I liked mine a little rustic (and the thicker juice gave the end result a great texture, so once through the strainer was perfect for me!). For a clearer drink, double strain the juice. Either way, you should get between 1/2 and 2/3 cup juice.
-
Pour all of the liquid ingredients (tequila, triple sec, and cucumber juice) into a glass. Stir in sugar until dissolved.
-
Run the lime wedge along the rim of a fresh glass to dampen it. Dump kosher salt into a shallow dish. Invert the glass into the salt dish and spin to adhere salt to rim.
-
Fill the salted glass with ice. Add drink and serve.
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