In hot summer weather, cucumbers are wonderfully cool and refreshing, although it may seem odd to include them in a cocktail. For best results in the Cucumber Margarita, use a good reposada tequila, which is a little smoother than a silver tequila.
Cucumber Margarita
- 4 servings
- 12 slices fresh cucumber
- 1/2 cup fresh lime juice
- 1/2 cup Cointreau
- 3/4 cup tequila
- 1/4 cup Grand Marnier
- 6 cups ice
Combine the cucumber, lime juice, Cointreau, tequila and ice in a blender, and process until smooth. Pour into glasses, and float a tablespoon of Grand Marnier on each. Serve garnished with a lime wheel or additional cucumber slices.
Watermelon is also a summer favorite that deserves a special place in the Margarita. A basic Watermelon Margarita is fast and simple.
Basic Watermelon Margarita recipe
- 4 servings
- 2 ½ cups seedless watermelon, cut into 1 inch cubes
- 3 tbsp. fresh lime juice
- 4 oz. tequila
- 2 oz. orange liqueur (triple sec or Grand Marnier)
- 1 ½ cups ice
Freeze the cut watermelon for a minimum of two hours. Combine all ingredients in a blender and puree until smooth. Serve garnished with a watermelon wedge.
Of course, like almost all cocktails, there's a fancy version of the Watermelon Margarita as well. Chef Emeril Lagasse gave it his own special flair on the "Kicked Up Bar Food" episode of his Food Network's Emeril Live show. Bam!
Emeril’s Watermelon Margaritas
- 2 servings
- 1 tsp. lime zest
- ½ cup water
- ½ cup sugar
- 3 tbsp. coarse salt
- 1 lime wedge
- 1 cup watermelon puree*
- 2 tbsp. fresh lime juice
- ½ cup premium tequila
- 2 tbsp. orange liqueur (triple sec or Grand Marnier)
- 1 cup ice
In a medium saucepan, combine the lime zest, water and sugar. Bring to a boil over medium heat and cook, stirring, until the sugar is dissolved. Remove from heat. Cool to room temperature and strain out the zest. (This can be made in advance; keep in a covered container in the refrigerator until ready to use.)
Chill the margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.
In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange liqueur and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.
*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth.
Fresh prickly pear may not be as easily found outside of the Southwest, but both the juice and the syrup are usually found in the Mexican food aisle at the local supermarket. This Margarita uses the syrup, but for a less sweet version, substitute the juice.
Prickly Pear Margarita recipe
- 3 oz. silver tequila
- 1/2 oz. Cointreau
- 1 1/2 oz. fresh squeezed lime juice
- 2 oz. prickly pear syrup
- Kosher salt and coarse sugar, for garnish
Combine the kosher salt and coarse sugar at a 1 to 1 ratio. Moisten the rim of a margarita glass with lime, and dip into the mixture to rim. Set aside.
Combine the tequila, Cointreau, lime juice and pear syrup in a shaker half-filled with cracked ice, and shake briskly to combine. Strain into the prepared glass, and serve garnished with a lime wheel.
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If you prefer the classics, try the Ultimate Margarita recipe.
Angie Rayfield - Angie is a self-taught beer aficionado, who cheerfully confesses, "I didn't always love beer. In fact, I hated it. I only learned to drink ...
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