It’s Cinco de Mayo!!! YESSSS.
Obviously we need to celebrate this day accordingly with margaritas and all the Mexican food we can stuff in our faces … aka tacos, guacamole, salsa + chips… from now throughout the weekend. Yup, I am totally voting that we just start the weekend off right here, right now. I mean, everyone knows that Thursday is the new Friday, right?
Especially when said Thursday is Cinco de Mayo and margaritas clearly need to be consumed. 🙂
Okok, so I know we can’t be drinking margaritas all day long, but maybe tonight? And tomorrow for sure? Cool.
In all seriousness though, happy Thursday and happy Cinco de Mayo!! I’m not sure how many of you actually celebrate this day, but I do think we can all appreciate some good Mexican food. Therefore, I thought it would be fun to list a few of my favorites… so here we go!!
…carnitas. I mean of course.
…a killer carnitas bar complete with salsa, guac, fries, cheese, and everything in between. SOO GOOD.
…steak fajitas. fast easy and delicious.
…baja fish taco with mango salsa. a must for any Mexican feast.
…Mexican grilled chicken cobb salad. for some lighter, but still tasty eats.
…spicy grapefruit margaritas. the perfect amount of kick.
…churro waffles. the end.
I could honestly go on and on and on… because I have way too many Mexican inspired recipes, but for today I’m just going to stick with these. You’ve got to tell me though, what are you guys making tonight!?!?
Alright, so these margaritas. I cannot lie, they are kind of my everything drink. Like I am not big on alcohol, but these margaritas, they are just the BEST. So fresh, so light, so pretty and perfectly sweet. Watermelon has got to be one of my favorite summertime treats ever, so these margaritas basically just take me to a crazy hot July day, hanging out by the water, eating watermelon and sipping pretty drinks with umbrellas in them.
Please… take me there now! 🙂
You can make these drinks two ways. The first way is classic, just simply poured over ice, and the second is frozen. I like frozen best, because again, it takes me back to summer, and back to my younger days of slushies from the snack bar.
The flavors of the watermelon, cucumber and mint are really ones you cannot beat. Both watermelon and cucumber are super refreshing as is, but when you pair the sweet watermelon with the cucumber, it’s kind of like a double punch of freshness + a kick of sweetness. The mint just seemed logical to me. It’s fresh and pretty and, I dunno… I liked the sound of watermelon and mint together.
It just works.
And that’s that. These margaritas will be ready to for consumption in ten minutes tops! And no matter what your weather forecast is looking like today, these Minty Watermelon Cucumber Margaritas will make you feel all summery inside…okok and they go AMAZINGLY well with a bowl full of guacamole, chips and all the tacos you can get your hands on!
Cinco de Mayo, I’m ready for you!
Minty Watermelon Cucumber Margarita.
Servings: 2 Drinks
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2-3 cups cubed watermelon
- 6 slices english cucumber skin removed, about half of the cucumber
- 4 ounces white agave tequila
- 1/4 cup fresh squeezed lime juice
- 2-3 tablespoon agave nectar or to taste
- 6-8 leaves fresh mint
- slices watermelon and fresh mint for serving
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- In a blender, combine the watermelon, cucumber, tequila. lime juice and agave. Blend until completely smooth. Strain the mixture through a fine mesh strainer.
- Add the mint to the bottom of two glasses and muddle the mint using a muddler or the bottom of a rolling pin. Fill the glass with crushed ice and pour the watermelon mix over the ice. Gently stir to combine. Garnish each glass with a watermelon wedge and fresh mint leaf. DRINK!
To Make a Frozen Margarita
- In a blender, combine the watermelon, cucumber, tequila, lime juice and agave. Blend until completely smooth. Strain the mixture through a fine mesh strainer. Return the juice to the blender and add 1 2/3 to 2 cups ice + the fresh mint. Blend until combined and slushy like. Divide between two glasses. Garnish each glass with a watermelon wedge and fresh mint leaf. DRINK!
¡Arriba, abajo, al centro, pa’ dentro! (a very fancy way to make a toast in Mexico!)
Refreshing, not too sweet at all. Loved this!
Thank you Dana! xTieghan
The recipe asks for English cucumber but your picture is of a regular one.
Either or will work just fine. English cucumbers do have a high water content however. Let me know if you have questions. Hope you love this!
Made these tonight and they were delicious! Paired with steak fajitas. http://cooking.nytimes.com/recipes/1018078-steak-fajitas
Woo!! Thanks Meg! So happy you liked them! Sounds like a perfect pair!