Summer Margaritas

9 cocktails

This margarita recipe from chef Rick Bayless includes cucumber, which gives it a cool, melon-like flavor.


  • 1 large English cucumber or 2 standard 6-inch-long cucumbers, peeled, seeded, and thinly sliced (3 cups), plus more slices for garnish

  • 1 ½ cups 100 percent agave silver tequila

  • 1 cup freshly squeezed lime juice

  • 1 cup Lime Simple Syrup for Summer Margaritas

  • 1 lime wedge

  • Coarse salt

  • 6 to 7 cups small ice cubes


  1. Place cucumber, tequila, lime juice, and simple syrup in the jar of a blender; blend until smooth. Strain through a fine mesh sieve into a pitcher. Refrigerate until chilled, about 1 hour.

  2. Moisten the rims of three 6-ounce martini glasses with lime wedge. Place salt in a shallow dish. Dip rims of glasses in salt to coat.

  3. Fill a cocktail shaker 3/4 full with ice. Add 1 1/2 cups cucumber mixture. Cover and shake 10 to 15 seconds. Strain until prepared glasses. Garnish with cucumber slices. Repeat process with remaining ice and cucumber mixture.

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