Watermelon margarita recipe – The Denver Post

By Scott Loitsch, The New York Times

My dreamiest summer dish is a perfect watermelon, but just as good? A watermelon margarita.

Beatriz Da Costa, The New York Times

Watermelon margarita in New York, June 22, 2020. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet. Food styled by Susie Theodorou.

All the homemade ice cream, served in a cone with chocolate sprinkles! (Dishes are for winter.)

Oh, and spiedies! A staple of barbecues and picnics for me, growing up outside Binghamton, New York, and an essential taste of summer.

Watermelon Margarita

Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. This version uses fresh watermelon juice — a sweet but subtle nod to summer. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.

By: Alexa Weibel

Yield: 2 drinks

Total time: 5 minutes

Ingredients

For the Salted Rim (optional):

  • 1 tablespoon fine sea salt
  • 1 teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)

For the Drink:

  • Ice, as needed
  • 6 ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon, blended and strained)
  • 2 ounces tequila, preferably blanco
  • 2 ounces Cointreau (optional)
  • 2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved
  • 2 to 3 thinly sliced jalapeño rounds (optional)

Preparation