Mexican Razor Blade

Dan Greenbaum, Attaboy | New York

“The ‘spicy margarita’ order reminds me of the ‘fruity martini’ order of five years ago,” says Dan Greenbaum of Attaboy, the menu-free bar on New York’s Lower East Side. “It’s easy for bartenders to roll our eyes at it because the order is now cliché and a lot of the people that order it are basic, but it’s hard to deny that the combination works.”

Greenbaum’s Mexican Razor Blade is anything but basic. Simple but bold, the drink is a mix of cucumber, lime, syrup and tequila or mezcal, depending on the customer’s inclination towards smokiness.

The basic formula for the drink—citrus-driven agave base, sweetener, some heat—lends itself to adapting, which Greenbaum encourages. “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.”


Serving: 1

  • 2 small slices cucumber
  • 2 ounces tequila (or mezcal)
  • 1 ounce lime juice
  • 3/4 ounce simple syrup

Garnish: cucumber slice and piquín chile, cayenne or other powdered chile

  1. Add ingredients to a shaking tin.
  2. Shake with ice and strain into a coupe.
  3. Float a cucumber slice as garnish and sprinkle piquín chile, cayenne or other powdered chile on top.
Editor's Note

This drink can easily be scaled up into a large-format cocktail; for guidelines, see here.