My favorite drink in all the land is a spicy cucumber margarita and no one, I mean NO ONE, makes it like Más Malo in DTLA. Trust me, I’ve spent enough time tasting spicy cucumber margaritas over the past 7 years trying to find one that compares. Final conclusion: not out there.

Chris and I have been monkeying around in the bar for a couple days trying to see how close we can get to the Malo margarita. I think this recipe is pretty dang close: a little sweet, a little spicy, a little burn. Granted, it’s not like when you’re actually IN Más Malo eating their chips and hot-as-hell unparalleled habanero salsa alongside that spicy cucumber marg, but at least you’ll get a good idea. So here goes:

Spicy Cucumber Margarita
-5 cucumber slices
-1 and 1/4 ounce tequila of your choice (we tried with a silver and an añejo – both were good)
-3/4 ounce agave
-1 ounce fresh lime juice
-1 dash bitters
-2 dash Tapatio
-arbol chile
For the salt rim:
-lime wedge
-coarse kosher salt
-cayenne pepper

1. In small bowl that can fit the rim of a cocktail glass mix 6T coarse kosher salt, 1T cayenne pepper and 1T paprika (the idea is you want a reddish orange spicy salt to rim the glass). Set aside.
2. In a cocktail shaker muddle cucumber slices until they are in small pieces.
3. Add remaining ingredients (except lime wedge, salt, cayenne pepper, paprika and arbol chile).
4. Add enough ice to fill your cocktail shaker about three quarters of the way and shake vigorously for 30 seconds.
5. Take the lime wedge, slice in middle and rim the glass.
6. Salt the rim in the spicy salt mix.
7. Pour margarita into the salted glass.
8. Garnish with a dried arbol chile.

I hope you enjoy every last drop. A few times.

Happy Cinco de Mayo!

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