When summer temps hit boiling point, I reach for icy fresh fruit flavors to cool off. My Watermelon Margarita is the perfect way to turn a summer staple fruit into a backyard celebration. I use the recipe as a jumping off point at the beginning of the summer, and then get creative. It is a perfect way to use up an over-sized melon or cheat a little with pre-cut pieces from the market. I love to change up the recipe through out the summer by adding various spicy salts to the rim, making my own ice cubes with frozen jalapeño slices inside, and sometimes blending the drink into a slushy. Have fun.
You’ll simply need a muddler and the typical margarita ingredients of tequila, triple sec, and lime juice. Mix up a round or two and your house will become the most popular in the neighborhood.
Ingredients:
1/4 cup sea salt, for rimming
1 teaspoon chili powder, for rimming
1 cup watermelon cubes
2 ounces reposado tequila (or blanco)
1 ounce triple sec
1 ounce freshly squeezed lime juice, from 1 large lime
Watermelon wedges, garnish
Lime wedges, for garnish
Mint sprigs, garnish
INSTRUCTIONS:
Gather the ingredients.
If desired, rim two double old-fashioned glasses: Mix the salt and chili powder in a shallow dish, wet the rim by wiping it with a lime wedge, then dip or roll it into the chili salt.
In a cocktail shaker, muddle the watermelon cubes into a juicy pulp.
Fill the shaker with ice and add the tequila, triple sec, and lime juice.
Shake well.
Use both a cocktail strainer and a mesh strainer to fine-strain the drink over fresh ice into the prepared glasses.
Garnish with watermelon and lime wedges and a sprig of mint.
Serve and enjoy.
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