PX • Alexandria, VA
Mixologist Todd Thrasher created this margarita to entice his wife into visiting him at PX, the 1920s-style speakeasy above the restaurant Eamonn's: A Dublin Chipper. The margarita's flavors are based on a spicy Salvadoran chile mix she likes to sprinkle on cucumbers.
Plus: Ultimate Cocktail Guide
2 teaspoons superfine sugar
2 teaspoons cayenne pepper
2 teaspoons sea salt
1 lime wedge
12 ounces blanco tequila
6 ounces Cointreau or other triple sec
12 Cucumber Ice Cubes (see Notes)
6 ounces Cucumber Mix (see Notes)
6 cucumber wheels, for garnish
How to Make It
Step 1 Make the spice mix
On a small plate, combine the sugar, cayenne pepper and salt.
Step 2 Make the cocktail
Moisten the outer rim of 6 martini glasses with the lime wedge and coat lightly with the spice mix. In a cocktail shaker, combine tequila, Cointreau and Cucumber Mix; add the Cucumber Ice Cubes and shake well. Strain into the prepared martini glasses and garnish with the cucumber wheels.
Cucumber Mix & Cucumber Ice Cubes:
In a medium bowl, mix the juice of 2 English cucumbers with 2 1/2 ounces fresh lemon juice, 2 1/2 ounces fresh lime juice, 3/4 ounce Simple Syrup and 1/2 teaspoon salt. Reserve 8 ounces for the drinks; pour the rest into an ice cube tray and freeze. Makes 8 ounces Cucumber Mix and about 1 dozen ice cubes.--Todd Thrasher
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