There’s sweet and there’s spicy, and then there’s spicy and sweet—and this margarita is the latter. Get the full recipe after the cut!
What You’ll Need:
1 jalapeño, thinly sliced
3/4 cup white tequila
8-10 cups watermelon chunks
1/2 cup fresh lime juice
1/3 cup Triple Sec
1/4 cup simple syrup
Salt, chili powder, and lime juice for salting rims of glasses
What to Do:
Place tequila and about 4 slices of jalapeño in a glass measuring cup and place in the refrigerator for one to four hours. Take a taste after one hour and decide whether it is spicy enough. If so, remove jalapeños.
Place watermelon (you may need to do it in batches) in a blender and blend until liquified. Or, if you don’t have any watermelon handy, you can also use WTRMLN WTR.
Pour watermelon through a fine-meshed strainer, pressing on it with the back of a spoon to get all the liquid through. Measure out three cups of watermelon juice.
In a large pitcher, combine the watermelon juice, tequila, lime juice, Triple Sec, and simple syrup*.
Place salt with a little chili powder mixed in on a plate. Coat rims of four glasses with lime juice and dip in salt mixture.
Fill the glasses with ice and pour margaritas into glasses. Garnish with lime slices and jalapeño slices .
*To make a simple syrup, combine equal parts sugar in water in a small saucepan and heat over medium heat, stirring frequently until sugar is dissolved. Remove from heat and cool. Can be stored in refrigerator for future use.
Get this recipe and more inspiration from @vickimorton.