I fell in love with this watermelon margarita, a gorgeous summer cocktail last July when I saw it in Cooking Light’s July issue. Somehow, though, it sifted to the bottom of my try-this-recipe file and it was October and chilly before I thought to make a batch. I tried it out and wasn’t quite happy, so I experimented with my version of Ina Garten’s recipe for a pineapple margarita. This seemed to work and we enjoyed them July 4.
You can play with your ingredients by increasing or decreasing the amount of tequila, substituting Meyer lemons for limes, or using only Cointreau instead of a blend with Triple Sec. This is a very flexible libation. I suppose you could even rim the glasses with salt instead of sugar, but we watch our sodium pretty carefully.
The chilled cocktail versus adding chopped ice makes a more potent drink. They slid down very easily as we toasted the red, white and blue.
Yields 8 cocktails
- 1 tablespoon white sugar
- 1/2 lime
- 6 cups cubed seedless watermelon
- 2 cups white tequila
- 2 cups fresh lime juice
- 1 cup Triple Sec
- 1 cup Cointreau
- small lime wedges and watermelon balls (optional)
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 4 martini glasses with a lime half. Spin the rim of each glass in the sugar to coat. Store glasses in fridge while you assemble the drinks.
2. Using a food processor, puree the watermelon.
3. Sieve the watermelon puree and set aise. You should have about 2 cups of strained puree.
4. In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau. Add the watermelon puree.
5. Stir and chill several hours. Shake in cocktail shaker with ice.
6. Pour into chilled glasses. Add a toothpick garnished with small lime wedges and watermelon balls. Serve at once.