Watermelon Margarita

There are a couple of ways to prepare the WATERMELON MARGARITA: a frozen slushy version and a thinner on-the-rocks version. Both versions are probably prepared best with the old trusty blender. If preparing a frozen slushy version, many like to cut their melon into cubes and leave in the freezer before mixing with ice in a blender. If serving the drink over ice, either shake the watermelon blend with ice in a cocktail shaker before straining into a glass, or simply blend everything in the blender and pour directly over ice.

Requirements: chopped watermelon, tequila, Cointreau or Triple Sec, fresh lime juice, lime wedge, ice, salt

Serving for 1 large glass (double the portions for 2):

• 3/4 cup seedless chopped watermelon
• fresh juice from 1 lime
• 1 oz. Cointreau or Triple Sec (or .5 oz. simple syrup)
• 1/3 cup tequila (2.5 oz.)
• 3/4 cup ice for frozen slushy version, or less than 1/2 cup ice when blended for “rocks” version

If salting the glass, first rim the margarita glass with the inside of a juiced lime and dip the glass into salt. Crush watermelon into a measuring container. To a blender add the watermelon, lime juice, tequila, orange liqueur and ice. Blend until all ingredients are incorporated with a slushy texture for the frozen, slushy version, and pour directly into a margarita glass. Or for the rocks version, blend until mixed, transplant into an ice-filled cocktail shaker & shake until chilled and strain into an ice-filled margarita glass.

Comments: The drink will always be on the thicker side because of the melon; but it can be thinned if desired by pouring the blended watermelon through a cocktail strainer.

*NYC’s Baylander, which sits on the Hudson River adjacent to W130th St., uses a Patron Reposado, watermelon puree, Cointreau, lime juice and serves it cleverly with cork and straw in a Patron bottle (pictured above). Delicious!

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