Maria's Margarita

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.

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  • Total Time:
  • Servings: makes 6
  • Time(Other): plus freezing

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spice mix
  • 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 this recipe

  1. Make the spice mix

    On a small plate, combine the sugar, cayenne pepper and salt.

  2. Make the cocktail

    Moisten the outer <a href="/articles/cocktail-basics-techniques#rimmingaglass">rim</a> 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

Contributed By Photo © Tina Rupp Published February 2007

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