Cucumber-Cilantro Margarita

Cucumber-Cilantro Margarita

Late one night while on the road for the Edible Inevitable Tour, one of my tour managers (and erstwhile mixologist), Will Brandstetter, delivered unto my bus, a tray of glasses full of this stuff. I’m not in the habit of publishing the recipes of others’ on this site, but this herbal elixir is simply too damn good not to share.

Cucumber-Cilantro Margarita
Serves 4
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  1. 9 ounces silver/blanco Tequila
  2. 4 ounces Cointreau
  3. 4 ounces fresh-squeezed lime juice (approx. 3 to 4 limes)
  4. 4 ounces fresh-squeezed orange juice (approx. 3 oranges)
  5. 4 ounces cucumber cilantro simple syrup (or more depending on your taste), recipe below
  1. Combine all the ingredients over ice in a shaker. Shake vigorously.
  2. Strain over fresh ice into glasses.
  1. Although many barmen use a 2:1 sugar to water ratio for their syrups, I prefer the lighter 1:1 for this application because it allows me to up the cucumber/cilantro flavor without over-sweetening the drink.
Cucumber Cilantro Simple Syrup
  1. 1 seedless cucumber
  2. 8 ounces sugar
  3. 1 pinch kosher salt
  4. 2 cups water
  5. 6 springs cilantro
  6. Combine the sugar and water in a small saucepan and bring to a boil, stirring occasionally. Meanwhile, wash the cilantro and the cucumber then slice the cuke into quarter inch rounds.
  7. When the syrup hits a boil, remove from heat and cool at room temp for 15 minutes.
  8. Add the green stuff to the pot, close the lid and steep 4 hours (overnight would be better) .
  9. Strain syrup into a sealable jar and refrigerate for up to 3 months...or until it grows funny stuff. If that happens, throw it out. I'm not saying it will happen but you never can know for sure.


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  1. 1

    This was awesome. We followed the recipe (btw, the pinch of kosher salt that someone asked about… I figured since it was a pinch- just add it to the mix and yup that is where it belonged).

    We salted the rim of our glasses like the photo and it was wonderful. Heck, we even ate the cucumbers that I had strained and set aside (that were sweet from the syrup of course) but a great offering to the salty and spicy we had on our table for things to nibble on.

    THANK YOU for sharing, Alton!!

  2. 4
    Big Pig

    I am going with a recipe typo. A classic simple syrup is 2 parts sugar to 1 part water. How much volume will 8 oz of sugar yield? Maybe that is a trick recipe!

  3. 5

    You say you prefer 1:1 ratio for simple, but the recipe calls for 8 ounces of sugar and 2 cups of water. Isn’t that a ratio of 1:2? Thank you

    • 6

      I came here to ask the same question! I have some leftover cilantro from dinner this evening and decided to make up the syrup so I can try this out in the future.

      I’m going to try it out with 1 c water, 1c sugar, and all the rest of the ingredients as suggested. I’ll report back tomorrow. 🙂

      • 7

        Actually, I lied! Thinking more about the context of the original comment – I’m going with 2c water and 1c sugar as recommended. I’ve never seen a simple syrup recipe that wasn’t 1:1 water : sugar — I bet the sentence in the recipe should read “Although many barmen use a 1:1 sugar to water ratio for their syrups, I prefer the lighter 2:1 for this application…”

  4. 9

    Since I’m not a drinker of hard liquors, I’m dreaming up a bunch of awesome ways to use that simple syrup. In limeade, in iced white tea, or even in ice water, for starters! Thanks!

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