Cucumber Margarita and Gazpacho Recipe

Lead Mixologist Tara Shinn was out shopping for some Sunday Funday eats and drinks this past weekend when she remembered that Don Pantaleon was on sale this month. $10.89 for a liter of 100% agave Tequila is was more than enough reason to go south of the border for dinner, so she scooped a bottle along with some triple sec and a handful of tasty ingredients from the grocery store.

After a recent encounter with an amazing bowl of gazpacho, Tara decided to try making her own. The gazpacho turned out amazing (recipe below), but what really brought the party was the addition of the cucumber margaritas. Discovering that it is basically the best combination of all time, Tara recommends you do yourself a favor and whip one up!


don-pantaleon-cucumber-1In a cocktail tin muddle 2 slices of cucumber with 2 oz Don Pantaleon Tequila until pulpy. Add 1 oz triple sec, 2 dashes of jalapeno Tabasco, and squeeze in the juice of 1 whole lime. Fill the tin about halfway with ice, and shake very well.

Remove the mixing glass from the tin, and use one of the juiced lime halves to coat the outside of the glass with lime juice, then roll in a saucer of salt to coat. Of course, most people are used to plain kosher salt on their margaritas purely because it’s cheap- and that’s why bars have it, but that doesn’t mean you have to. You can find a wide array of salts at any grocery store or trading post, and you can easily add lot more complexity for little cost. For this margarita I used pink Himalayan salt, but heavier flavored margaritas go very nicely with sea salt or smoked salt.


Pour the margarita back into the rimmed glass, being careful not to drip on the salt. To garnish, just cut a notch in a slice or two of cucumber and set them on the rim- or stack them like above. Now all you have to do is sit back, sip and relax. –Or if you’re feeling like a little snack to go with your cucumber margarita- try out my Gazpacho Don recipe below:

Gazpacho Recipe:


  • 5 large vine tomatoes, cored and quartered
  • 1 oz Don Pantaleon Tequila
  • 8 dashes jalapeno Tabasco
  • 5 cloves of garlic
  • half a red onion, julienned
  • juice of 2 limes
  • 1 can of corn, drained
  • Couple grinds of smoked salt
  • Half a cucumber, sliced into thick rounds

In a blender, add: 3 of the tomatoes, garlic, Tabasco, onion, and salt, then pulse until the consistency is even and all onion is chopped. Add the rest of the tomatoes and lime juice, and pulse again until you achieve your desired consistency. Take out the blade, stir in the corn and Don Pantaleon Tequila, and stash in the fridge for at least 2 hours before demolishing (overnight would be even better). Of course you can tweak the amounts of any ingredients to taste, but make sure to combine them in the order so the flavors mingle well.

*Fun Fact: Chasing a shot of Don with a shot of the strained gazpacho juice is definitely not a bad idea*

If you try this, let us know and comment below!


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