Alcoholic Drinks/Cocktails

Chili and Cucumber Margarita

My go-to recipe is a margarita fit for any pallet.  Combining the cool subtlety of cucumbers, the tang of fresh squeezed limes, and the warmth of chili powder, this drink is sure to warm any evening. This recipe is based off of the standard margarita offering at Diego’s in the MGM Grand of Las Vegas. After falling in love with their table-side guacamole and preference of fresh lime juice over mixers, I’ve never strayed from the base recipe.


  1. Cocktail Shaker (Boston style if available; to muddle on one side, and portion out in the other.)
  2. Muddler.
  3. Vegetable peeler.
  4. Knife.
  5. Margarita Glass.


  • 1 Lime
  • Rimming Salt
  • 2 oz 100% Agave Tequila
  • 1 oz Triple Sec
  • 1 oz Fresh Lime Juice (approx. 1 lime)
  • Agave Syrup or Simple Syrup (1 oz for most sweet, adjust to taste)*
  • Chili Powder to taste
  • Ice

* Note: Agave syrup is preferred.  Not only does the honey like consistency mix beautifully, the fact that the syrup and tequila are both made from the same plant adds a richer, more harmonious flavor.


  1. Wedge one lime and glide around the rim of the glass.  Dip the glass in rimming salt (chili powder or fresh cracked pepper are optional), and place the lime wedge in the glass.
  2. Shake chili powder over the lime wedge (1-2 shakes.)
  3. Peel half a cucumber, roughly dice into shaker.
  4. Squeeze juice from the remaining lime over cucumber.
  5. Muddle well.
  6. Add 2 oz tequila, 1 oz Triple Sec, Agave or Simple Syrup, and ice.
  7. Shake for 15-20 seconds.
  8. Strain mix into glass containing the lime wedge and chili powder.