The frozen margarita machine at Ghost Donkey bears a simple phrase, refrescante y delicioso, and the house spin on the classic cocktail is exactly that: refreshing and delicious.
1½ oz. blanco tequila
½ oz. elderflower liqueur
½ oz. agave syrup (1:1 mixture of agave nectar and water)
¾ oz. cucumber purée
¾ oz. fresh lime juice
3 dashes chili tincture
Garnish: cucumber, citrus salt
Combine all of the ingredients in a blender with about 5 ice cubes and blend at high speed. Pour into a rocks glass and garnish.
Cucumber Purée: Peel and chop 1 cucumber, then blend with 2 oz. of water.
Citrus Salt: Use a microplane grater to remove the zest from 1½ limes, 1 lemon, 1 orange, and ½ of a grapefruit, then combine with 1½ pounds of sea salt.
Chili Tincture: Combine 10 grams of dried red arbol chilis with 1 cup of 100-proof vodka. Let it sit for 5 days, then strain and bottle for use.
Ignacio “Nacho” Jimenez, Ghost Donkey, New York City