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Green Flash Cocktail
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5 from 1 vote

Green Flash Cocktail

Servings: 2 Cocktails


For the Cucumber-Jalapeño Juice (see note)

  • 2 English cucumbers
  • 1 large jalapeño, stem and seeds removed

For the Cocktail:

  • 4 ounces good blanco tequila (I use LALO)
  • 2 ounces Cointreau
  • 2 ounces lime juice
  • 2 ounces cucumber-jalapeño juice, see note
  • ½ ounce agave syrup
  • lime wedges, for serving
  • Tajin, for the rim (optional)


Make the Cucumber-Jalapeño Juice:

  • Juicer Method: Using a juicer, juice the cucumbers (unpeeled) and jalapeño. Stir until well combined.
    Blender Method: Add the cucumbers (peeled and seeds removed) and jalapeño to a high-powered blender. Blend until smooth then strain with a cheese cloth or fine mesh sieve.

Make the Cocktails:

  • In a cocktail shaker, combine tequila, Cointreau, lime juice, cucumber-jalapeño juice, and agave. Add ice and shake until very cold and well combined.
  • Cut a slit in a lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the Tajin to coat the rim. Carefully fill the glasses with ice and pour in the cocktail. Serve with a lime wedge.


For the Cucumber-Jalapeño Juice: This will make plenty of juice for more than two cocktails.
If Making a Pitcher of Cocktails: 
3 cups good blanco Tequila (I use LALO)
1 ½ cups Cointreau 
1 1/2 cup lime juice
1 ½  cups cucumber-jalapeño juice 
¼ cup agave syrup 
Lime wedges, for serving
Tajin, for the rim
Place all of the ingredients in a large pitcher and stir until very well combined and the agave is dissolved in the liquid. Serve over ice with a Tajin-rimmed glass with a lime.
Stir the pitcher each time before pouring into glasses to make sure well combined as it does separate in the pitcher if not served immediately.