Stealth Margarita Recipe

Chill glass

Place margarita glasses or coupes in the freezer for at least 10 minutes to chill while you prepare the cocktail.

Prepare rim

On a small plate combine chili powder (or Tajín) and coarse salt. Rub a lime wedge around the rim of each chilled glass, then dip the rim into the chili-salt mixture to coat evenly. Set glasses aside.

In a blender or food processor add the peeled chopped cucumber, seeded half chili (use more or less to taste), and 0.25 tsp salt. Purée until completely smooth, about 20–30 seconds. If the purée seems too thick, add 1 tablespoon cold water to help blend.

Taste the purée and adjust heat or salt as needed. If you prefer a milder drink, remove seeds before blending or start with 1/4 chili piece.

In a blender combine 4 oz Cazadores Blanco, 2 oz fresh lime juice, 1 oz St-Germain, 0.5 oz simple syrup, the cucumber-chili purée, and 3 cups ice.

Blend on high until the mixture is smooth and slushy, about 30–45 seconds. Stop and taste; if the drink is too strong, add up to 0.5 oz additional simple syrup or 2–3 tbsp more lime juice to balance, then pulse to combine.

Remove chilled glasses from freezer. Pour or spoon the frozen margarita into the prepared glasses, filling to the rim.

Garnish each drink with a cucumber ribbon twisted on the rim and a lime wheel. Optionally float a thin slice of fresh chili on top for extra aroma and visual heat.

Serve immediately with a straw. Advise guests that the cocktail is chilled, with a bright cucumber and elderflower lift and a gentle chili finish.