Author Notes
I fell in love with this summer cocktail, but it took me several versions to come up with a July 4th cocktail. "Cooking Light" got me started and Ina's "Pineapple Margaritas" helped as well. Finally, from Kelsey AKA The Naptime Chef, I got the helpful hint to sieve the watermelon.
These are pretty potent. I managed to cut my finger as I carved the grilled pork tenderloin, talking over my shoulder to my friend, Jan. Still, they were pretty luscious...
—Lizthechef
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Ingredients
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1 tablespoon
white sugar or sea salt
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1/2
organic lime
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6-8 cups
cubed, seedless watermelon
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2 cups
white tequila
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2 cups
freshly squeezed lime juice
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1 cup
Cointreau
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1 cup
triple sec
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small watermelon balls and lime wedges (optional)
Directions
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Pour sugar or salt into a wide saucer. Rub the rims of 4 martini glasses with half a lime. Dip and swirl the glasses in the sugar or salt. Freeze the glasses.
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Using a processor, puree the chopped watermelon, erring on the "big" idea, since straining will reduce the mixture by half.
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Sieve the watermelon puree and set aside.
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In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau.
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Add the watermelon puree. Stir and chill for several hours.
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Load a cocktail shaker halfway full with ice. Pour in the chilled cocktail mix and shake. Repeat as needed.
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Pour chilled margaritas into sugared glasses. Garnish - or not - with toothpick-loaded small watermelon balls and tiny lime wedges.
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