Cucumber Basil Margarita

How to Make Cucumber Basil Margarita

1. 1

   Step 1: Prepare and rim glasses

   Chill four rocks glasses in the freezer for a few minutes. Rub a lime wedge around each rim, then dip into coarse salt to coat; set the glasses aside on a tray.

   For this step

   • 2 tbspCoarse salt (for rimming)
   
2. 2

   Step 2: Make cucumber-basil base

   In a cocktail shaker or small blender, combine chopped cucumber, basil leaves, and agave syrup. Muddle vigorously (or pulse briefly in the blender) until the mixture is fragrant and mostly smooth, then strain through a fine sieve into a measuring cup to collect about 4–5 ounces of bright green juice.

   For this step

   • 2 fl ozAgave syrup
   • 1 1/2 cupsSeedless cucumber, peeled and chopped
   • 1 cupFresh basil leaves, loosely packed
   
3. 3

   Step 3: Combine spirits and shake

   Add the strained cucumber-basil juice to a shaker with the tequila, orange liqueur, and fresh lime juice. Add plenty of ice, secure the lid, and shake vigorously for 12–15 seconds until well chilled.

   For this step

   • 8 fl ozTequila blanco
   • 2 fl ozOrange liqueur (Cointreau or triple sec)
   • 4 fl ozFresh lime juice
   • 4 cupsIce
   
4. 4

   Step 4: Strain over fresh ice

   Fill the prepared glasses with fresh ice and double-strain the cocktail into each glass to remove small bits of herb and cucumber. This yields a smooth, bright margarita with a clean texture.
   
5. 5

   Step 5: Garnish and serve

   Garnish each glass with a thin cucumber slice and a small basil sprig; gently slap the basil between your hands first to release its aroma. Serve immediately and enjoy the cooling herbal notes.

   For this step

   • 8 piecesCucumber slices and basil sprigs (for garnish)
   

1. Chill four rocks glasses in the freezer for a few minutes. Rub a lime wedge around each rim, then dip into coarse salt to coat; set the glasses aside on a tray.
2. In a cocktail shaker or small blender, combine chopped cucumber, basil leaves, and agave syrup. Muddle vigorously (or pulse briefly in the blender) until the mixture is fragrant and mostly smooth, then strain through a fine sieve into a measuring cup to collect about 4–5 ounces of bright green juice.
3. Add the strained cucumber-basil juice to a shaker with the tequila, orange liqueur, and fresh lime juice. Add plenty of ice, secure the lid, and shake vigorously for 12–15 seconds until well chilled.
4. Fill the prepared glasses with fresh ice and double-strain the cocktail into each glass to remove small bits of herb and cucumber. This yields a smooth, bright margarita with a clean texture.
5. Garnish each glass with a thin cucumber slice and a small basil sprig; gently slap the basil between your hands first to release its aroma. Serve immediately and enjoy the cooling herbal notes.