Cucumber Cilantro Margaritas Recipes

CUCUMBER-CILANTRO MARGARITAS

Cucumber-Cilantro Margaritas image

Provided by Bobby Flay

Number Of Ingredients 0

Ingredients

Steps:

Muddle 6 cucumber slices, 1/4 cup each cilantro and sugar and 2 lime wedges in a large cocktail shaker. Add 5 ounces silver tequila, 4 ounces triple sec and the juice of 2 limes. Fill with ice and shake well. Rub the rims of 2 rocks glasses with lime wedges and dip in coarse salt. Fill with ice; strain the margaritas into the glasses. Garnish with cilantro sprigs and cucumber slices.

CUCUMBER-CILANTRO MARGARITA

Cucumber-Cilantro Margarita image

Provided by Bobby Flay

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 9

Ingredients

4 thin slices peeled cucumber
2 tablespoons fresh cilantro leaves, plus 1 sprig
2 tablespoons sugar
3 lime wedges
2 1/2 ounces silver tequila
2 ounces triple sec
Juice of 1 fresh lime
Large ice cubes
Kosher salt

Steps:

Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.

JALAPENO AND CUCUMBER MARGARITA

Jalapeno and Cucumber Margarita image

Nothing tastes better than tequila and jalapeno; the cucumber adds a freshness that helps to mute the jalapeno's bite. The longer it chills, the more jalapeno and cucumber infuses into the tequila. Serve over ice in a salt-rimmed glass, garnished with cucumber slices.

Provided by Dillon McGill

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup tequila, or more to taste
½ cup fresh lime juice
¼ cup orange liqueur
¼ cup simple syrup
1 jalapeno pepper, halved and seeded
4 thin slices cucumber, or more to taste
4 wedges lime
2 tablespoons kosher salt, or as needed
ice, as needed
4 slices cucumber

Steps:

Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.
Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 20.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.9 mg, Sugar 7.4 g

CUCUMBER CILANTRO MARGARITA

Cucumber Cilantro Margarita image

This is a summery spin on a margarita, lightened with cilantro and cucumber. Make this tequila cocktail when you need some refreshment!

Provided by Danny Trejo

Categories Cocktail Margarita Tequila Cucumber Cilantro

Yield Makes 1 margarita

Number Of Ingredients 8

Ingredients

Kosher salt, optional
4 thin slices cucumber, plus a ¼-inch-thick slice for garnish
2 sprigs fresh cilantro
½ cup ice cubes
2 ounces (¼ cup) silver tequila
1 ounce (2 tablespoons) fresh lime juice
½ ounce (1 tablespoon) agave syrup
½ ounce (1 tablespoon) Bols Triple Sec

Steps:

To salt the rim of your glass, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside.
In the bottom of a cocktail shaker, muddle the 4 cucumber slices with 1 cilantro sprig until the cucumber releases most of its juices and the cilantro is smashed and fragrant. Add the ice cubes, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour the drink, including the ice, into the glass. Serve the margarita garnished with the remaining cucumber slice and cilantro sprig.

SPICY CUCUMBER MARGARITAS

Spicy Cucumber Margaritas image

Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining with other ingredients, but this one uses a blender to combine the cucumbers, cilantro, sugar, lime zest and juice as a shortcut. Using delicate, thin-skinned Persian cucumbers ensures a vibrant color, and cilantro adds grassy notes. Because the heat levels of jalapeños can fluctuate, allow guests to garnish with sliced jalapeño to taste.

Provided by Alexa Weibel

Categories cocktails

Time 15m

Yield 6 drinks (1 1/2 cups each)

Number Of Ingredients 8

Ingredients

1 pound Persian cucumbers (about 7 cucumbers), roughly chopped
1/2 cup roughly chopped cilantro leaves and tender stems
1/3 cup granulated sugar
1 1/2 teaspoons finely grated fresh lime zest plus 1/4 cup lime juice (from about 3 limes)
2 teaspoons minced jalapeño, plus more diagonal slices for garnish
Sea salt, as needed
6 to 8 ounces white tequila, depending on preferred strength
Ice, as needed

Steps:

In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.

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