I thought of the cucumber basil margarita on my way home from work. A simple margarita with fresh muddled basil and cucumber. Basil and cucumber in any cocktail is very crisp and refreshing. I don’t know exactly what it is but it’s the perfect summer pairing. I’ve tried it once before in my cucumber, gin, and elderflower martini.
I think my love of tequila is taking over my blog (this is my 4th margarita recipe), but this is too refreshing not to share. I make all my margaritas with simple syrup and lime juice. It makes for a cleaner and less artificial tasting margarita. I think that’s how you can get away with adding the fresh cucumbers and basil without losing the subtle flavor in sugary margarita mix.
A good margarita must be shaken well with ice. It will taste smoother, chill it down, and blend the flavors much better than stirring. For this one, I strain out the pulp from the cucumber and basil and pour over fresh cubed or crushed ice.
- 2 ounces silver tequila
- ¾ ounce simple syrup
- ¾ ounce lime juice
- ½ ounce triple sec
- 2 fresh basil leaves
- 3 slices cucumber
- Line a margarita glass with salt.
- Combine basil, cucumber, and simple syrup in a Boston shaker. Muddle well until pulverized.
- Add all remaining ingredients with a handful of ice and shake vigorously for 10 seconds.
- Strain into a chilled margarita glass over fresh ice (this is to keep out the pulp from the cucumber and basil).
- Garnish with a cucumber wheel.