Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Summer Margarita

Makes four 6-ounce margaritas

Recipe from Season 5 Mexico - One Plate at a Time

Ingredients

1/2 of an 8-ounce (6-inch-long) cucumber, peeled and cut into thin slices
3/4 cup good-quality blanco tequila (we use Milagro blanco for this margarita at our restaurant)
1/2 cup fresh lime juice
1/2 cup simple syrup
Cucumber slices for garnish

Directions

In a blender, combine the cucumber, tequila, lime and simple syrup.  Blend until the mixture is as smooth as you can get it.  In a cocktail shaker, combine half of the mixture with 8 to 10 ice cubes, cover and shake for a full 15 seconds.  Strain through the shaker's top into 2 martini glasses. 

Garnish with cucumber slices (I usually cut a slit in each slice and impale one on the side of each glass).  Repeat the shaking with the remaining margarita mix. 

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