🥒Cucumber Mint Tequila Spritz | Hot Taco Summer Cocktails
The Ultimate Refresher for Hot Taco Summer
Looking for a crisp, light cocktail that cools you down and pairs beautifully with bold summer flavors? Enter the Cucumber Mint Tequila Spritz—a garden-fresh cocktail with a touch of sparkle, a hint of sweetness, and the clean bite of El Jimador tequila.
It’s the drink you didn’t know your taco needed—refreshing, herbaceous, and totally crushable.
✨ Why You’ll Love It
Cool & crisp: Cucumber and mint bring chill, calm, and green freshness.
Sparkling finish: Club soda adds bubbles and makes it ultra-light.
Tequila-forward: El Jimador Blanco’s smoothness pairs perfectly with natural botanicals.
Low-cal & high vibe: It’s an easy, clean cocktail that feels like self-care.
🌿 Ingredients (Serves 2)
- 3 oz El Jimador Blanco Tequila
- 1 oz fresh lime juice
- 1 oz simple syrup (or agave)
- 4–5 slices fresh cucumber
- 6–8 fresh mint leaves
- Club soda to top
- Ice
- Optional garnish: cucumber ribbon, lime and lemon wheel, or mint sprig
🧊 Instructions
- Muddle gently: In a cocktail shaker, muddle the cucumber and mint with lime juice and simple syrup.
- Add tequila & ice: Pour in El Jimador and shake briefly to chill.
- Strain & top: Strain into glasses filled with ice. Top with club soda.
- Garnish & serve: Add a cucumber ribbon or mint sprig for that elevated finish.
Cool as a Cucumber: A Refreshing Mocktail for Taco Tuesday
Sometimes, Taco Tuesday needs a drink that’s light, hydrating, and as refreshing as a gentle breeze. Enter the Cucumber Lemon Mint Mocktail—a cooling, citrusy beverage that’s perfect for balancing bold taco flavors. Whether you’re hosting a family taco night or just want a relaxing sip without the buzz, this mocktail delivers.
Why We Love It:
This drink is the epitome of freshness. Crisp cucumber, zesty lemon, and aromatic mint come together to create a mocktail that feels like a mini spa day in a glass. The subtle flavors are perfect for those who love a lighter, less sweet drink option.
Recipe: Cucumber Lemon Mint Mocktail
Ingredients:
- 6 slices cucumber (plus more for garnish)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or agave syrup (optional, for a touch of sweetness)
- 1 cup sparkling water (or soda water)
- Ice cubes
- 4-6 fresh mint leaves
- Lemon slices (for garnish)
Instructions:
- Muddle the Base: In a glass, gently muddle the cucumber slices and mint leaves to release their flavors.
- Add Lemon Juice: Pour in the fresh lemon juice and, if desired, add honey or agave syrup for a hint of sweetness.
- Top with Sparkle: Add ice cubes to the glass, then pour sparkling water over the top.
- Garnish: Add a slice of lemon and a cucumber ribbon or wheel for a chic presentation.
- Stir and Sip: Give it a gentle stir, and enjoy the crisp, invigorating flavors!
Perfect Pairings:
This mocktail complements light, zesty taco options like shrimp tacos with a citrus slaw or vegetarian tacos filled with roasted vegetables. The clean flavors of cucumber and lemon keep your palate refreshed, ready for the next bite.
The Appeal of Fresh Mocktails:
Mocktails like the Cucumber Lemon Mint aren’t just about skipping the alcohol—they’re about celebrating the art of crafting a drink that’s flavorful, beautiful, and inclusive. This recipe is quick, healthy, and full of fresh ingredients, making it perfect for anyone and everyone.
So, as you gather around for tacos, whip up a Cucumber Lemon Mint Mocktail to keep the vibe cool and refreshing. Cheers to good food, great company, and mocktails that make every Taco Tuesday special!
Find more Cocktail Recipes Here
Hatch Pepper Korean Style Cucumber Banchan Side Dish
This dish is a refreshing and spicy banchan (side dish) that combines the crispness of cucumbers with the smoky heat of Hatch Peppers.
Ingredients
For the sauce
- 1 small bunch of green onion, washed and chopped into 1/2 inch pieces
- 2 minced Garlic Cloves
- 1 Tbsp Fish Sauce (I use the Three Crabs brand in the pink & white bottle… Nuic Mam Nhi, Viet Huong)
- 1 Tbsp of Soy Sauce
- 1 Tbsp of ground Dried Hatch Pepper (grind in a blender or mortar & pestle)
- 1 Tbsp of Kochigaru (Korean chili flakes)
- 2 Tbsp of apple cider vinegar or rice vinegar
- 1 tsp of sesame oil
- 1 tsp of sesame seeds, roasted
- 2 Tbsp sugar
- 1 Tbsp of water
Directions
- Chop up the cucumbers into a bowl, about 1/2 inch thick. Sprinkle the cucumbers with Kosher salt and toss. Pour out the water that has accumulated at the bottom of the bowl. Let them sit for about 10 minutes, toss again. Set aside.
- Mix the rest of the ingredients together in a separate bowl.
- Pour the sauce over the cucumbers and mix gently until the sugar is dissolved.
Recipe Note
The cucumbers last about 1-3 days in the fridge after you mix them with the sauce. It’s best to mix the sauce with the cucumbers the same day you’re eating it to retain the crunchy texture.
Find more recipes like this one at Melissas.com
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