Cucumber Margarita Recipe
montezuma blanco tequila, fresh cucumber juice, lime, agave, chili salt
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Ingredients
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Cocktail
Method
Cocktail
Prepare chili salt rim
On a small plate combine 1 teaspoon chili salt. Run the lime wedge around the outside rim of a rocks or coupe glass, then dip the rim into the chili salt to coat evenly. Set glass aside.
Make fresh cucumber juice
If you don't have pre-made cucumber juice: Peel (optional) and roughly chop 1 medium cucumber. Place cucumber pieces in a blender and puree until smooth. Strain the puree through a fine mesh sieve or cheesecloth into a bowl, pressing or squeezing to extract as much juice as possible. You need about 1.5 oz (45 ml) per cocktail. Discard solids or reserve for another use.
Mix cocktail
Add 2 oz Montezuma blanco tequila, 1.5 oz fresh cucumber juice, 1 oz fresh lime juice, and 0.5 oz agave syrup into a shaker. Fill the shaker with ice (about 5 oz worth or enough to nearly fill).
Shake
Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and diluted slightly.
Strain and serve
Double-strain the cocktail into the prepared glass over fresh ice (about 4 oz crushed or cubed), using a Hawthorne and a fine mesh strainer to remove small ice shards and cucumber solids.
Garnish
Garnish with a thin cucumber slice laid on top or clipped to the rim and optionally a lime wheel. Serve immediately.
Notes
Adjust agave to taste if you prefer sweeter or drier. For a spicier rim, increase chili salt and mix with a pinch of smoked paprika or cayenne. To make multiple servings, multiply ingredient quantities by the number of servings and shake in batches rather than one large shaker.