Ed note: RFT Correspondent Yvette Cardozo brings us these two unusual and delicious cucumber margarita recipes from Mexico’s tropical Riviera Maya. Each is a little different. The first, from the Fairmont Mayakoba Resort, is more authentic, but requires a little more work. The second, from Paradisus Resort, uses bottled sweet and sour mix so it’s quick and easy. We suggest you try them both and see which you like better.
Recipe and photo Courtesy Fairmont Mayakoba Resorts
Habanero and Cucumber Margarita
11/2 oz tequila Milagro Reposado (obviously you can use any kind of Tequila you’d like, but this is the brand they use at Mayakoba Resort)
1/2 oz Controy (this is a Mexican brand Liqueur similar to French Cointreau)
11/2 ounces lime juice
1/8 Fresh cucumber, sliced with no seeds
Dash Agave Nectar
Habanero chili, just to add flavor, needs to be a very small portion, remove all seeds and veins
Mix all ingredients in a shaker or blender with ice.
Chili powder for rim of the glass
Slices of cucumber
Rub rim of a chilled glass with a piece of lime. Dip the rim of the glass in a saucer of salt and chili powder until it is evenly coated. Pour into the glass and garnish with a slice of cucumber.
Cucumber Chili Margarita
Recipe Courtesy Laurent Brouard, Executive Chef, Paradisus Resort, Riviera Maya, Mexico www.paradisusplayadelcarmen.com/
2 Oz Tequila
3 Oz Sweet and Sour Mix
1/4 Medium cucumber, peeled
Dash lime juice
Crust of salt, lime, and chili piquin powder (a type of chili powder, but a less intense chili powder would do as well) for the rim of the glass (use sugar with the lime and chili powder as an alternative).
Blend all ingredients except what will be used on rim and a cucumber slice in blender with ice, pour in rock glass or margarita glass.
Rub rim of glass with lime and dip in salt/chili powder mix. Add cucumber slice and enjoy.
Like this drink? Check out our Chaya Juice recipe. It’s refreshing without the alcohol.
Also see Yvette’s report on Spas in the Riviera Maya.