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Step 1
Transfer mezcal the day before into a Mason jar or pitcher with a lid.
Step 2
Seed and slice the jalapeño into 4 to 6 thin strips. Place into the jar or pitcher with the mezcal and cover tightly. Put into your fridge for 4 hours—or overnight.
Step 3
After at least 4 hours, take out the jalapeño slices and discard.
Step 4
In a pitcher or cocktail shaker, muddle the cucumber slices, lime juice and agave syrup. Don't do it too hard: you want the cucumber to get a little soft and break apart, but not get smushed. Add ice. Add mezcal. Stir or shake, con gusto.
Step 5
Spread kosher salt or your favorite margarita salt on a plate. Dip your margarita glass in lime juice or water and then dip into the salt. Add new ice to your glass. Pour the mezcal margarita mixture through a strainer into the glass. Garnish with a slice or two of cucumber and a sprig of cilantro—and serve.