RECIPE: Cucumber Mezcal Margarita

Cucumber Mezcal Margarita

When I think of a refreshing cocktail, I immediately think of cucumbers, lemon, ice. Native to India, cucumbers were brought to New Spain post-conquest. This Old World squash is high in moisture and I prefer the English variety for cocktails as the sugar content tends to be higher, meaning a sweeter cocktail without additives. Leave the skin on the cucumber, it will add a lovely green hue to the drink.

Serves 2


  • 5 inch piece of English cucumber, cut into cubes

  • 3 ounces lime juice

  • 1.5 ounces lemon juice

  • 1.5 ounces agave nectar

  • 4 ounces Casamigos Mezcal

  • 10 Chili pequin or 3 chili de arbol toasted on a comal until fragrant OR Tajin spice

  • crushed ice


  1. Add the cucumber, lime juice, lemon juice, and agave nectar to a blender and blend thoroughly for 3 minutes. Strain the mixture through a fine mesh strainer.

  2. Pour the mezcal and cucumber mixture into a shaker and shake.

  3. Squeeze lime juice onto a plate, dip the glass rim into the lime juice and then the chili powder to rim the edge.

  4. Add crushed ice to the glass and pour the cucumber mixture over and serve. Garish with another slice of cucumber.