Spicy Mezcal Margarita

Serves 4

Spicy Mezcal Margarita

By Camille Styles

10 minutes


  • 2 English cucumbers
  • 1 small serrano, thinly sliced
  • 2 teaspoons fresh cilantro
  • 1 lemon, juiced
  • 3 tablespoons fresh lime juice
  • 2 teaspoons granulated sugar
  • 1 ounce Cointreau
  • 4 ounces GEM&BOLT Mezcal
  • 4 ounces Topo Chico


  1. In a blender, add the cucumber, sugar, lemon and lime juice and blend until juiced.
  2. Strain through a fine strainer to remove the pulp.
  3. Put the cilantro and serrano into a cocktail shaker, and pour in the juice. Muddle to break it down.
  4. Fill with ice and add the mezcal and cointreau. Shake.
  5. Pour the cocktail into 4 cups, filled with ice. Top each off with Topo Chico.
  6. Enjoy!

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