Take any party to the next level with this recipe for a spicy watermelon glass of deliciousness in margarita form.
Assistant General Manager Hallie Turnbow of San Diego’s Seven Grand Whiskey Bar provides this knockout recipe. From the chamoy garnish to the chunks of seedless watermelon, this cocktail is like nothing you’ve tried before. We’ll list the ingredients, with Hallie’s expert advice (a lightly edited transcription from the video above) provided in the “How to” section. If you need to check your work against the video, you can do it with the timestamps provided.
What You’ll Need
- 3/4 oz fresh lime juice
- 4-5 cubes seedless watermelon
- 1/2 oz agave syrup
- 1/2 oz orange
- 1 1/2 oz jalapeño-infused tequila
- ice cubes
- Lime (for garnish)
- Cocktail shaker
How to Make It
Hallie 00:53 – First, run the glass in the chamoy, and then the tajin. Set her off to the side. Grab your shaker.
01:06 – First we’re going to do watermelon, so about three cubes in there and muddle your watermelon to a smooth texture.
01:23 – Next you’re going to do the lime juice, so that was three quarters of an ounce. And then we have the agave, it was half ounce. You can do more if you want it sweeter, but a half ounce is good. Next is the orange liqueur, and that was a half ounce as well.
01:49 – Next for the jalapeno infused tequila; you’re going to slice up about like four or five of the jalapenos, throw it into tequila, and let it sit for about five, ten minutes so you can get it however spicy you want it.
02:10 – Next throw your ice cubes in the shaker and we’re going to shake for about 10-15 seconds. Grab your glass, throw an ice cube in there, and you’re ready to go.
02:56 – Next we’ll do the garnish. So I’m going to do a little cube of the watermelon, throw it in there, and a lime wheel. And that is the spicy watermelon margarita. I hope you have a fantastic Cinco de Mayo, and I hope to see you at Seven Grand soon.
Rather go back to basics? Get the perfect classic margarita recipe here.
Bonus recipe: Three guacamole recipes that range from trad to tangy.
Extra bonus: Vegetarian mole-topped enchiladas with a savory salad.
Extra-extra bonus: see our entire recipe archive here.