Signature
Marisa Chafetz / Supercall

Tequila • Savory
Frozen Cucumber Margarita

You might not expect it, but cucumber and tequila are a perfect match. Simple to make, this frozen Margarita is essentially the classic cocktail we all know and love, with the added bonus of cucumber. Blanco tequila gives the drink an extra boost of vegetal flavor and a bright white pepper heat, which contrasts the cooling effects of the cucumber, while an added splash of St-Germain boosts the sweetness and provides a touch of floral flavor. It is show-stoppingly delicious and seriously thirst quenching—after one sip, you’ll want to take another, and another until it’s gone, and then you’ll start blending up another batch. This drink is perfect on any balmy summer’s day when the temperature climbs over 100 degrees.

When picking a blanco tequila, opt for something with more minerality and herbal notes like Calle 23 or Siembra Valles, which has tons of pepper on the palate. Some lighter, more herbaceous (and less smoky) mezcals like Del Maguey’s Vida, Fidencio Clásico or Bonal also make an excellent companion to the cucumber and St-Germain. It just depends on your personal preference and how adventurous you want to get with the cocktail.

The Essentials

Blanco Tequila
St-Germain
Cucumber
Blender
The Details
Contributed by

Ingredients

2 oz Blanco Tequila
0.75 oz Fresh lime juice
0.5 oz St-Germain
1 barspoon Agave Syrup
Pinch of salt, plus more for the rim
0.5 oz Cucumber wheels (sliced thick)
0.5 Cup crushed ice
Cucumber Wheel, for Garnish (sliced thin)

Method

  • Rim a large Margarita goblet with lime juice and salt.  
  • Combine ice, sliced cucumbers, a pinch of salt, tequila, lime juice, agave and St-Germain in a blender. Blend until smooth and pour into the glass.
  • Garnish with a wheel of cucumber.
easy
Strength:
Agave Syrup
Custom Ingredient

Ingredients

1 Cup water
1 Cup agave nectar

Method

  • Combine the water and agave nectar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until nectar dissolves, about 2 minutes. Immediately take the saucepan off the heat.
  • Let cool, then pour into a container and store in the refrigerator for up to one month.