Summer Margarita (Margarita Veraniega)

PG tested

Rick Bayless leaves the orange liqueur out of this margarita to enhance the crisp, cucumber flavor. It's a perfect fit for the contemporary martini glass, the cocktail cup or a martini glass of your choice (see Page E-6). I forgot to strain the cucumber mixture, but the addition of the pulp added even more fresh cucumber flavor.

-- China Millman

• 3 cups thin-sliced, peeled, seeded cucumber; you'll need 1 large 16-ounce cucumber or 2 standard 8-ounce cucumbers
• 1 1/2 cups 100-percent agave silver tequila (we like El Milagro or Cazadores in this drink)
• 1 cup fresh lime juice
• 1 cup simple syrup
• Lime half for moistening the glass rim
• Coarse (kosher) salt
• Ice cubes (you'll need 6 or 7 cups; small ones are best)
• Cucumber slices, for garnish

Make the margarita mixture. In a blender, combine the cucumber, tequila, lime juice and simple syrup. Blend until the mixture is as smooth as you can get it. Strain into a pitcher, cover and refrigerate until chilled, about 1 hour.

Shake and serve. Moisten the rims of 3 6-ounce martini glasses with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims. Fill a cocktail shaker 3/4 full with ice, then measure in 11/2 cups of the margarita mixture. Garnish with cucumber slices (I usually cut a slit in each slice and impale one on the side of each glass). When you're ready, finish another round (or two) of margaritas in the same way.

Makes 9 6-ounce margaritas.

-- "Fiesta at Rick's: Fabulous Food for Great Times with Friends" by Rick Bayless with Deann Groen Bayless (Norton, $35)

Bee's Knees

PG tested

At Eleven Contemporary Kitchen in the Strip District, they've modified this classic cocktail by adding a little orange juice. Refreshing, yet potent, it's the perfect cocktail to celebrate the end of summer and ease into fall. Serve it in the cocktail glass, the classic martini glass or a martini glass of your choice.

-- China Millman

• 1 1/2 ounces Tanqueray gin
• 1/2 ounce honey simple syrup
• 1/2 lemon, juiced
• 1 ounce orange juice
• 1 lemon wedge (garnish)

Combine all ingredients except the lemon slice in a shaker with plenty of ice. Shake vigorously for 30 seconds, until the shaker is very cold. Strain into a cocktail glass and garnish with the lemon wedge.

Makes 1 drink.

-- Eleven Contemporary Kitchen, Strip District

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