Recently I was out with a friend at the restaurant Comida. Described to us as a fusion of southern food and Mexican food, it’s delicious. The real wow for me was the watermelon jalapeno margarita. I wasn’t so sure before I tasted it, but it was a great blend of sweet, spicy and sour. Add a little salt on the rim and it practically hits every flavor.
I’ve often had amazing drinks out at restaurants that I am unable to recreate. However I finally had a success! This is fairly easy and totally worth it. Make a jug and bring it to a party. Spring is right around the corner after all!
Remember when we infused tequila with jalapenos before? We’ll be using that same exact method. Start the day before you want to drink these. It’s very easy to infuse alcohol with hot peppers, almost too easy. The tequila will be quite spicy so I cut the spice by using half regular tequila, half infused in the cocktail. Adjust to your taste preference.
| WATERMELON JALAPENO MARGARITA | ||
| 1oz Silver tequila | ||
| 1oz Jalapeno infused tequila | ||
| 1oz lime juice | ||
| 2oz watermelon juice | ||
| 1/2oz agave | ||
| Kosher salt for rim | ||
Chop up one jalapeno and add to one cup of silver tequila. Let that infuse for 24 hours.
Drain the tequila and discard the jalapenos.
Very slightly tinged green.
For the watermelon juice I used my Breville juicer. Watermelon is so liquidy though, it’s not difficult to get juice from it. Use a food processor and strain it if you don’t have a juicer.
Trim off the rind and all the white parts.
Cut the melon into pieces small enough to fit into your juicer/food processor.
It almost overflowed, ¼ melon yielded over 25oz of juice.
Seriously, there are almost no solids in this melon.
So pretty.
Cut your lime and rub it on the rim of your glass, dip the glass in kosher salt. Juice your lime and strain the juice.
Combine all ingredients in a cocktail shaker. Shake with ice and serve up, or shake and serve on the rocks.
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