mexican razor blade

2 slice Cucumber
2 oz Tequila or Mezcal (Peloton de la Muerte Mezcal)
1 oz Lime Juice (1/2 oz)
3/4 oz Simple Syrup (1/2 oz)

Shake with ice (muddle the cucumber slices first), strain into a cocktail coupe, and garnish with a floated thin cucumber slice with cayenne powder sprinkled on top. When I was researching the Holland Razor Blade, I saw a comment on Kindred Cocktails that the "Mexican riff on this site is more interesting." I then uncovered the recipe for the Mexican Razor Blade on Punch Drinks created by Dan Greenbaum of Attaboy in New York City. Dan spoke about how the call for a spicy Margarita had overtaken the role of a fruity "Martini" from a few years ago, and he wanted to be able to be able to offer something a bit more advanced in that style. Besides the spirit and citrus change from Genever and lemon to tequila (or mezcal) and lime, he included muddled cucumbers in the mix as well as a floated cucumber slice in the garnish. He also commented that the recipe was very flexible, "You can swap in agave nectar or honey as the sweetener. If you have fresh chiles, you can throw them in there instead. Adding strawberries or other fruit can work well too." I have done this at work with muddled jalepeño slices in with the cucumber if folks want it on the spicier side, and I have tried the strawberry option once or twice (but it sends the drink away from the vegetal direction). Made with mezcal, the Mexican Razor Blade welcomed the nose with smoke and vegetal aromas especially from cucumber. Next, lime and more vegetal notes filled the sip, and the swallow cut through with smoky agave and fresh vegetal flavors on the swallow with increasing spice over time as the cayenne powder integrated into the liquid below.