Cucumber lime margaritas are cool, refreshing, easy to drink and just the right amount of boozy. They’re basically everything you want on a hot summer day. They’re light enough to enjoy poolside, but have enough body and flavor to keep you from sipping one too many.
The hardest part about making these delicious drinks is remembering to make the cucumber-infused tequila a day ahead. It’s easy. You just need to combine tequila and cucumbers. But you do need to plan ahead so the tequila can soak up the refreshing flavors from the cucumbers.
A last note. My recipe incorporates Mother Shrub Lime. This locally made drinking vinegar combines unfiltered apple cider vinegar, organic limes, and unrefined vegan cane sugar. You don’t HAVE to use it in the recipe, but it adds an extra limey note and allows you to use less actual lime juice. When you sit around juicing limes all morning and see how little juice is actually produced, supporting a local business feels even better. Find Mother Shrub at these stores.
You could probably translate the cocktail recipe into a pitcher drink, but I whipped them up one at a time poolside recently with my mini cocktail shaker.
And now, for the recipe.
Cucumber Lime Margaritas
Cucumber-Infused Tequila
Ingredients:
1 liter blanco tequila (I used Lunazul)
2 cucumbers
Method:
Wash and slice the cucumbers. Combine with the tequila in pitcher or other container with a lid and seal. Allow to sit for about 24 hours. Remove cucumbers and strain tequila. Store in an airtight container.
Cucumber Lime Margaritas
Ingredients:
2 oz. cucumber-infused tequila
1/2 oz. fresh lime juice
1 oz. simple syrup
1 splash Mother Shrub Lime (if skipping Mother Shrub, add another 1/4 to 1/2 ounce lime juice)
Method:
Fill a cocktail shaker with ice. Add all ingredients. Shake until cold and frothy. Strain into a rocks glass filled with fresh ice. Garnish with a slice of cucumber. Feel free to adjust lime juice and simple syrup quantities to taste.
