Cucumber Chili Margarita

With Cinco de Mayo only a few days away, I thought it would be the perfect time to share one of my favorite spring/summer sips with you. A restaurant I frequent serves the best margaritas in the summer. One of my friends was inquisitive enough to do a little research to find out what makes the drink so yummy. Turns out the special ingredient is all in the tequila. It’s cucumber chili and it’s by Sauza. We can only buy it by the case here in Greensboro, but you may have better luck purchasing individual bottles where you live because every city/state has a different offering. I would describe the flavor as having a cucumber nose with a bit of heat on the finish. It isn’t so spicy that it stings, but you will notice it.

When it comes to margaritas, I use agave nectar instead of Triple Sec. If you are like me and try to avoid extra sugar, you may want to eliminate the agave altogether. It’s really good either way. The tequila is naturally sweet enough without it.

Cucumber Chili Margarita

• 4 ounces Sauza cucumber chili tequila
• juice from 1 lime
• juice from 1 lemon
• agave nectar to taste
• 4 ounces chilled water
• 2 slices cucumber
• kosher salt, optional

If you prefer salt on your margarita glass simply take one of the limes after juicing and rub it around the rim of the glass. Then tap the rim of the glass gently into some kosher salt on a plate. It doesn’t take much. Fill two glasses with crushed ice. Mix all ingredients in a shaker. Top with crushed ice cubes. Give it a good shake until ingredients are mixed well & chilled. Pour over ice & garnish with a fresh slice of cucumber. Enjoy!