Muddled cucumber, lemon, and a pinch of chili salt are a refreshing match for Oaxacan mezcal. (This drink works best with a non-traditional, unsmoked agave mezcal.)
- 1 tsp. Kosher salt
- 1 tsp. Mexican-style chili powder
- 2 lemon wedges
- 5 slices cucumber
- 1 1⁄2 tsp. agave nectar
- 2 oz. mezcal produced from unsmoked agave, such as Zignum
Mix the salt and the chili powder together on a small plate. Run a lemon wedge around the glass to moisten, and rim the glass with chili salt.
Combine the lemon wedges, cucumber, and a pinch of chili salt in the bottom of a shaker and muddle well. Add mezcal, agave nectar, and ice. Shake and strain into a margarita glass over fresh ice.