It's been hovering around 90 degrees with 80% humidity for the last few days here in Connecticut and it doesn't look to be letting up for the rest of the weekend. I thought I'd share the recipe for the watermelon margaritas we whipped up a few weeks ago for our 4th of July party - they are the perfect cocktail for a scorcher!
These are super easy (and also super messy) and the chili-salt rim adds a nice contrast to the sweetness of the watermelon. The recipe I followed called for sugar but I omitted it - the watermelon juice is plenty sweet on it's own.
Pro tip - make an extra batch and toss it in the freezer for a few hours. Stir it up wen it's half frozen and revel in the magic that is a watermelon margarita SLUSHIE :-D
4 cups cubed watermelon (I just guessed and used a half of a good sized melon)
2 tablespoons sugar (I omitted)
3 limes, 2 juiced and 1 cut into wedges for garnish (meh give or take)
8 ounces tequila (added an extra splash for good measure ;)
5 ounces Triple Sec, divided
3 tablespoons kosher salt
1 teaspoon chili powder
In a blender, puree the watermelon until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.