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margarita in a glass garnished with a leaf of basil and a lime.

Cucumber Basil Margarita Recipe

  • Author: The Hangry Chickpea
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins
  • Yield: 10 drinks 1x
  • Category: Beverages
  • Method: Cocktails
  • Cuisine: Mexican
  • Diet: Vegan


These cucumber basil margaritas are sweet, strong, and all but guarantee a good time. They're "martini-strength" and are best served with a salty rim. Extra spice is optional.


Units Scale


  • 24 oz Corralejo Reposado Tequila
  • 6-8oz orange liqueur


  • 12 oz Minute Maid Limeade (Frozen)*
  • 12 oz Water


  • 1-2 large cucumbers, peeled and seeded
  • 4-6 leaves fresh basil
  • fresh pineapple juice - 1-2 cups


  • 1 tsp ground chipotle powder (leave out if you don’t like smoky/spicy)
  • Salt for the rim
  • Lime garnish


  1. Blend fresh pineapple chunks in blender, then strain out pulp. Try to get 1-2 cups of pineapple juice (this can take a little while, so be patient!) If you're in a hurry, use two pineapples to get more juice faster. 
  2. Meanwhile, peel and seed cucumbers. Then blend cucumber with basil leaves and strain. You need about a cup of cucumber basil juice. 
  3. Mix tequila, orange liqueur, limeade, water and blended fruits you prepared in steps 1 and 2 together. Add chipotle powder if desired.
  4. Serve in glass with salted rim and ice.


WARNING: though these cucumber basil margaritas are lots of fun, these are NOT your average margaritas. They are martini-strength. Hydrate between servings. In my experience, the proper ratio of 8 oz glasses of water to margarita is 2:1. 

Only have more than 2 if you don't have anywhere to be tomorrow...

*Look for this in the frozen section, it comes in a little cylinder

Keywords: Margaritas, pineapple margaritas, pineapple basil margaritas, cucumber basil margaritas, pineapple cucumber basil margaritas, strong margaritas, pitcher margaritas