Cucumber Habanero Margarita

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Yield 4 Servings


  • 1 medium English cucumber (1 lb) coarsely chopped
  • 8 oz tequila (100% agave)
  • 2 habanero peppers
  • 4 oz light agave nectar
  • 4 oz freshly squeezed lime juice
  • 4 oz Yellow Chartreuse
  • Ice
  • Lime wedges for garnish


  1. With gloves on, seed the habaneros and slice thinly. Put sliced peppers into tequila and taste at 30 minute intervals until the desired heat is reached. Strain the tequila (may be made in advance and stored) Placed the chopped cucumber in a blender and smash the pieces down, blending on high until liquefied. Pour liquefied cucumber through a fine-mesh strainer into a 2-cup measuring cup. Using a rubber spatula, press on the solids to extract as much juice as possible. You will need 8 oz of juice. Discard the solids. Place 4 cocktail glasses in the freezer to chill. Place the cucumber juice, habanero tequila, agave nectar, lime juice and Chartreuse in a 1-quart container and stir to combine. Place in a cocktail shaker with ice and shake vigrously about 30 sec. Pour into chilled glasses, garnish with a lime wedge and serve.

Recipe from Epicurious, 2015