Recipes Cocktails Cucumber Margarita 1 Review The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a great base for a punch. By Food & Wine Editors Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Steep Time: 1 day Total Time: 1 day 5 mins Yield: 1 Ingredients Cucumber-Infused Tequila 2 English cucumbers (thinly sliced crosswise) 1 (1 liter) bottle blanco tequila Margarita Salt (for rimming the glass) Ice 2 1/2 ounces Cucumber-Infused Tequila 1 ounce fresh lime juice 1 ounce simple syrup (see Note) 1 slice cucumber (for garnish) Directions Make the Tequila In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila into a clean pitcher or jar; discard the cucumbers. Make the Margarita Wet the rim of an old-fashioned or margarita glass and dip it in salt. Let stand until dry. Fill the glass with ice. Fill a cocktail shaker with ice. Add the Cucumber-Infused Tequila, lime juice, and simple syrup and shake until well chilled. Strain the cocktail into the rimmed glass and garnish with the cucumber slice. Upgrade the classic margarita with cucumber-infused tequila. © Con Poulos Make Ahead The cucumber-infused tequila can be stored at room temperature or chilled for up to 3 months. Notes To make simple syrup, combine equal parts sugar and water in a small saucepan and bring to a boil; stir until the sugar dissolves. Let the syrup cool. Rate it Print