Cucumber Margarita from The Salty Rim Co.

How To Make A Cucumber Margarita

Jun 11, 2023 | Great To Drink | 0 comments

For weeks, I’ve been lamenting. You see, we’ve been cultivating tomatoes, cucumbers, and chillies in our greenhouse, but progress was rather slow. True, the plants flourished, but the fruits were elusive. And then, just like that, BOOM! We were inundated. Cucumbers, in particular, seemed to mature overnight – from humble beginnings to prime marital material within mere hours. Alas, one can only consume so many cucumbers.

Thus, the blender emerged, and my rendition of a cucumber margarita proved utterly divine. My unsuspecting guinea pig, planning only a taste test, ended up imbibing the entire concoction. Lawn mowing? “The bloody mowing can wait!” Postponed. Put off. Forgotten. When margaritas beckon, priorities shift.

Cheers,

How To (enough for two):

  • TEQUILA (the best Blanco you can get) 120ml (4oz)
  • CUCUMBER JUICE 60ml (2oz)
  • FRESH LIME JUICE 30ml (1oz)
  • CITRUS COCKTAIL SALT
  • AGAVE SYRUP 15ml (1/2oz)
  • ICE
  1. Depending on your cucumber’s size (I had a rather large specimen), blend half a cucumber on high for 30 seconds. Strain into a jug, retaining the juice and discarding the pulp.
  2. Fill a cocktail shaker with ice and add your ingredients. Secure the lid and shake vigorously for 20-30 seconds.
  3. Set the shaker aside momentarily, run a lime wedge around your glassware’s rim, and dip into the tin of Citrus Cocktail Salt.
  4. Strain the delightfully chilled mixture into two glasses.
  5. If you’re fortunate enough to grow your own cucumbers – or have a generous green-thumbed acquaintance – cucumber flowers make a splendid and edible garnish. Failing that, opt for a lime wheel.
  6. Tag us on social media @thesaltyrimco; we’d be thrilled to hear your thoughts on this refreshing concoction.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop