As usual, we had our first taste of warm weather and I’m charging full speed ahead with it. Today is the first official day of spring and I’m already on to the next season. Can’t help it, too excited! (And this is way more justifiable than stores putting out Christmas stuff in July.) Earlier this week we broke out the grill for the first time this season and, in keeping with tradition, made our favorite grilled chicken fajitas. Those clearly deserve homemade tortillas and a margarita of some kind. I was in the mood for something beyond the classic version.

Cucumbers were something of an acquired taste for me. The ever beloved chicken gyros were the gateway cucumber recipe, so to speak, and from there I learned to love them. Now I eat them most days as an after work snack, primarily as a strategy to avoid eating ALL THE CHEESE. And when they show up in my margarita, you know it’s real love. The first time I tried cucumber in a margarita, I was skeptical. However, that was at XOCO, where I should know better than to question because everything is sooooo gooood. This drink is no exception. The cucumber flavor is on the subtle side, but adds a wonderful refreshing quality to the drink. The jalapeño slices are completely optional, but we enjoy the way the hint of heat plays off of the cool cucumber. Cheers to the weekend and hopefully continued warm weather!

  • Prep 10-15 minutes
  • Yield about 8-9 servings


  • About 2 cucumbers, peeled, seeded, and thinly sliced (enough to total 3 cups)
  • 1½ cups silver tequila
  • 1¼ cups freshly squeezed lime juice
  • 1 cup simple syrup
  • Lime wedge, for moistening the rim of glasses
  • Crushed ice
  • Coarse salt
  • Cucumber and jalapeño slices, for garnish


  • 01

    In a blender or food processor, combine the cucumbers, tequila, lime juice and simple syrup. Process the mixture until it is smooth. Pour it through a fine mesh sieve into a pitcher to remove any solids. Cover and refrigerate until chilled, about 1 hour.

  • 02

    When ready to serve, moisten the rims of glasses with the lime wedge. Dip into the coarse salt. Fill the glasses with crushed ice, then fill with the margarita mixture. Garnish with cucumber and jalapeño slices. Serve.

  • 03

    Note: For even more heat, add the margarita mixture to a cocktail shaker and muddle with some seeded jalapeño slices before serving. Be sure they are seeded – you don’t want someone to end up swallowing one of those bad boys.