Here’s a standout cocktail to add to your repertoire — the Green Flash Cocktail, a bright cucumber-jalapeño tequila drink inspired by the rare green flash that sometimes appears at sunset. It’s refreshing, slightly spicy, and perfect for warm evenings or a sunset toast.
On a recent stay at Mauna Lani, an Auberge Resort on Hawaii’s Big Island, I tasted this cocktail for the first time and had to recreate it at home. The name comes from the atmospheric phenomenon that briefly makes the sun appear green at sunset — a striking image that suits this vivid green drink.
The Green Flash balances bright citrus, vegetal cucumber, a gentle jalapeño heat, and the clean profile of blanco tequila. It’s easy to adapt: use mezcal for a smoky note, or omit the jalapeño for a milder version. Below you’ll find the ingredients, step-by-step instructions, and tips for making a pitcher for larger gatherings.
Here’s what you’ll need
- Blanco tequila (recommendation: LALO)
- Cointreau
- Fresh lime juice and lime wedges
- Cucumber-jalapeño juice (see note for methods)
- Agave syrup
- Tajin for rimming the glass (optional)
If you prefer a smokier taste, substitute mezcal for the tequila. If you don’t want any heat, remove the jalapeño from the juice. The recipe below makes two cocktails; see the Notes for a pitcher conversion.
Green Flash Cocktail — Recipe
Ingredients (serves 2)
- For the cucumber-jalapeño juice:
- 2 English cucumbers
- 1 large jalapeño, stem and seeds removed (optional)
- For the cocktail:
- 4 ounces good blanco tequila (about 2 oz per cocktail)
- 2 ounces Cointreau
- 2 ounces fresh lime juice
- 2 ounces cucumber-jalapeño juice
- ½ ounce agave syrup
- Lime wedges, for serving
- Tajin, for rimming the glass (optional)
Instructions
- Make the cucumber-jalapeño juice.
Juicer method: Juice the cucumbers (unpeeled) and the jalapeño, then stir to combine.
Blender method: Peel and seed the cucumbers, remove seeds from the jalapeño if desired, and blend until smooth. Strain through a fine mesh sieve or cheesecloth to yield a clear, bright juice. - Combine the cocktail. In a cocktail shaker, add tequila, Cointreau, lime juice, cucumber-jalapeño juice, and agave syrup. Add ice, then shake vigorously until very cold and well combined.
- Prepare the glass. Rub a lime wedge around the rim of each glass and dip the rim into Tajin for a tangy, spicy edge, if using. Fill the glasses with ice.
- Serve. Strain the cocktail into the prepared glasses, garnish with a lime wedge, and enjoy immediately while cold.
Notes and Variations
Cucumber-jalapeño juice yield: This prep makes more juice than needed for two cocktails, which is handy to store in the refrigerator for another round or for use in other drinks.
Pitcher version (for a crowd):
- 3 cups good blanco tequila
- 1½ cups Cointreau
- 1½ cups fresh lime juice
- 1½ cups cucumber-jalapeño juice
- ¼ cup agave syrup
- Lime wedges and Tajin for serving
Combine all ingredients in a large pitcher and stir until the agave is fully dissolved. Serve over ice in Tajin-rimmed glasses. Stir the pitcher before each pour, as separation can occur if it sits for a while.
Smoke or spice: Swap in mezcal for a smoky Green Flash, or reduce jalapeño to make it less spicy. For a completely non-spicy version, omit the jalapeño and use pure cucumber juice.
Nutrition
Nutrition information is automatically calculated by many recipe tools and should be considered an approximation. This cocktail contains alcohol and added sweetener from agave, so enjoy responsibly.
Additional Info
Author: Alex Snodgrass
Servings: 2 cocktails
Like this recipe? Leave a comment below and share how you customized your Green Flash Cocktail.
Photography and styling credit: Jess Gaertner Creative.