A juicy watermelon-lime margarita with a chili-salt rim for a bold, summery July 4th twist.
By james
Servings
2
4 oz Fresh watermelon juice
4 oz Silver tequila
2 oz Fresh lime juice
1.5 oz Triple sec
1 oz Agave syrup
2 tbsp Kosher salt
1 tbsp Chili powder
1 tbsp Tajín seasoning
1 piece Lime
2 slice Watermelon
2 cup Ice
4 piece Fresh mint (garnish)
Calories
403 kcal
Protein
2g
Carbs
62g
Fat
1g
Fiber
4g
Sugar
40g
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Chili-Salt Rim
1. Mix together the kosher salt, chili powder, and Tajín seasoning on a small flat plate until well combined. Cut a notch in the lime and run it around the rim of two rocks or wide margarita glasses to moisten them, then press each glass rim into the chili-salt mixture, rotating to coat evenly. Set glasses aside.
2. Cut the watermelon slices into rough chunks and blend them until smooth, then strain through a fine-mesh sieve or cheesecloth to yield clear, fresh watermelon juice. Discard the pulp.
2 slice Watermelon
Mixing the Margarita
3. Fill a cocktail shaker with ice. Add the tequila, fresh watermelon juice, fresh lime juice, triple sec, and agave syrup. Seal and shake vigorously for 12–15 seconds until the tin is frosted and ice-cold.
4 oz Fresh watermelon juice,
4 oz Silver tequila,
2 oz Fresh lime juice,
1.5 oz Triple sec,
1 oz Agave syrup,
2 cup Ice
4. Fill the rimmed glasses with fresh ice. Strain the margarita evenly between both glasses. Garnish each with a small watermelon wedge on the rim and a sprig of fresh mint. Serve immediately.
2 slice Watermelon,
2 cup Ice,
4 piece Fresh mint (garnish)
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By james
