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.