Recipe courtesy of Food Network Kitchen
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15 min
15 min
Two 9-ounce servings



Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside.

Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside.

Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat.

Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno chile to each glass. Using the end of a wooden spoon, muddle the sugar and chile together.

Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine.

Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately.

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