Cucumber-Cilantro Margaritas

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I know, I know–this drink is almost a glowing neon green color.  Enough to make you nervous, perhaps; it looks like it’d be right at home being clutched by a stumbling reveler wearing a “Kiss Me, I’m Irish” shirt on a bright and early Las Vegas morning on, say, March 18th of any given year.  One imagines.

Appearances are deceiving little suckers, though.

What we have here is 100% fresh, natural green color from plants–cilantro to be exact–that grew in the dirt, not a test tube in a lab.  Mother Nature knows how to party too, you know.

Inspired by a margarita a friend of mine enjoyed and told me about, this variation on a classic has become a favorite of mine.  Cucumber and cilantro don’t really intersect much traditionally, which is a shame; their crisp, bright, green flavors mesh gorgeously.  In this case, the end result is refreshing–not syrupy, and not sweet.

The color is breathtaking, and the flavor doesn’t disappoint.  Drink quickly, though–I took a big batch of these to a picnic once and had a “dur” moment when it started oxidizing and turning an unappealing, drab, yellowish hue.  Alternatively, you could muddle everything together instead of going the blender route (I’ve never done this, and suspect the color would not be nearly as intense).

When it comes to booze, my M.O. is : (1) Figure out what I like.  (2) Buy embarrassingly large bottles of it.

Cucumber-Cilantro Margaritas

6-8 slices cucumber
Small handful fresh cilantro (1/2 to 3/4 of a cup, loosely packed)
1 1/2 to 2 shots silver tequila
1 shot triple sec
1 shot fresh lime juice

Combine all of the above in a blender and blend until smooth.  Strain through  a mesh sieve and pour into two ice-filled lowball glasses.  Garnish and serve immediately; makes 2 margaritas.

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  1. says

    This sounds so refreshing! I love the color too. I read that you can blanch and shock herbs to retain their color for things like pesto, I bet it would work here too!

    • Danguole says

      That’s a great idea! I remember seeing that somewhere too, but had forgotten. Next time!

  2. Deidra says

    Ooh. Good idea. I will definitely be trying this. Garden cukes are right around the corner after all. I make a spicy variation on this same basic recipe. Sub jalapeño slices for the cukes adding as much as your palate can handle. Muddle the peppers, cilantro and fresh lime juice together with a mortar and pestle. Pour into a shaker with the liquors and ice. (We sometimes add a little margarita mix to extend the recipe but by all means, leave it out if you are a margarita purist.) Shake thoroughly. Pour into a salt rimmed, ice filled glass. Garnish with additional slices of jalapeños and/or slices of lime. Enjoy!

    • Danguole says

      Yes! I love jalapeno in everything, and have made jalapeno margaritas without the cilantro, although that would be wonderful, I imagine. Thanks for sharing your recipe!

  3. Michelle Tibbs says

    Oh this was good. I took the cheaters way out by whirling the cucumber and cilantro in the blender, adding Costcos’ (complete drink) Golden Margarita to the blender and pouring over ice. So good, so affordable.!