For the orange liqueur, our preference is Cointreau for its balanced, not-too-sweet flavor. That said, if you like sipping tequila on the rocks, go for a brand you like to drink solo and try some on its own. There’s no need to reach for top-shelf tequila for this recipe, as the flavors of jalapeño and cucumber take center stage. The addition of cucumber balances out the heat, making these margaritas the perfect summer drink to cool off with all summer long. Infusing alcohol is one of our favorite ways to get creative with cocktails, but it works especially well with jalapeños in this recipe. Take the pitcher of mix out of the fridge, add the Tequila and Cointreau and give it a good stir.Though classic margaritas are pretty perfect on their own, we think adding a little kick via fresh jalapeños makes them even better. When it’s time to serve drinks fill each glass with ice and add the fresh garnish. Before your guests arrive salt the rim of each glass and set them out. Place the pitcher of flavored lime juice in the fridge. Don’t skip straining the jalapeño and cucumber chunks out of the liquid or you will end up with a VERY spicy cocktail. Stir everything together for a minute or two to let the flavors mingle, then strain the mixture into a pitcher. Muddle all of the jalapeños and cucumbers with the agave nectar and then mix in the lime juice. To make this recipe in a large batch multiply the ingredients by however many Margarita’s you’re planning to make. Whatever you do, don’t use shelf stable lime juice for these – or ever, if i’m being honest. In the past I have also placed an order through their customer service for 1/2 gallon jugs when making Margaritas for a larger party. My local Central Market always has small bottles for grab and go. Many grocery stores sell fresh squeezed lime juice by the quart/pint/half gallon in the produce section. If I’m making Margarita’s for more than 2-4 people and don’t want to spend hours juicing limes I purchase fresh squeezed lime juice. Last, garnish each glass with a slice of jalapeño, a slice of cucumber and a slice of lime. Pour the Margaritas into salt rimmed glasses filled with ice. Put the top on and give it a good two-handed shake for 30-45 seconds until the cocktail shaker is so cold it’s uncomfortable to hold. Next, pour in the lime juice, tequila and Cointreau and fill the shaker to the top with ice. Use a muddler to smash everything together and really get the juice out of the cucumber pieces and the jalapeno slices. Start with diced cucumber, fresh jalapeño slices and agave nectar in the bottom of a cocktail shaker. How to make a Cucumber Jalapeño Margarita Some of my favorites are Casamigos Blanco, DeLeon Blanco, Herradura Blanco and Codigo Blanco. I prefer a Silver/Blanco tequila for this recipe. That doesn’t mean you have to spend a ton of money on a bottle of tequila, just think middle of the road. Stick to fresh squeezed lime juice for the best Margarita, I promise. I’ve never found a ready to use mix that tastes great. Shelf stable Margarita mix is full of sugar and weird ingredients I can’t pronounce. In my opinion, a great Margarita really does have to be made with fresh squeezed lime juice. I will admit, I really miss sitting down at my favorite Tex-Mex restaurant, drinking Margaritas with zero effort but this recipe is GOOD and has sustained our Margarita addiction through out quarantine. The jalapeño kick is balanced out with the cool cucumber and tart lime and the spice keeps me from gulping my cocktail down way too fast. They are a little spicy, very crisp and refreshing, and technically “skinny” since the only sweetener is a little bit of agave nectar. Frozen, rocks, top-shelf, traditional, skinny, swirled with Sangria – I like them all! My Cucumber Jalapeño Margaritas have been on repeat for us during this COVID-quarantine time at home. Margaritas are one of my very favorite cocktails. Jump to Recipe Print Recipe Jump to Recipe
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