Watermelon Margarita
This refreshing watermelon margarita blends juicy watermelon, tequila, lime, and a touch of sweetness for the ultimate summer cocktail! Served over ice with a tangy chamoy-Tajín rim, it’s the perfect balance of sweet, tart, and spicy – ideal for warm days and festive nights.
Equipment
- Cocktail muddler
- Jigger
- Cocktail strainer
Ingredients
- 1 cup fresh watermelon, cubed (seedless if possible)
- 2½ – 3 oz tequila blanco
- 1 oz triple sec, or Cointreau
- 1½ oz fresh lime juice
- 1 oz agave syrup, or simple syrup, adjust to taste
- Ice
For the rim:
- Lime, honey, agave, chamoy or my chamoy rim dip recipe
- Tajín or salt
Instructions
- Pour chamoy (or lime juice, honey or agave) onto a small plate and Tajín or salt onto another. Dip the rims of your glasses into the chamoy mixture first, then into the Tajín or salt until evenly coated.
- In a cocktail shaker, add watermelon cubes and muddle until very juicy and broken down.
- Add tequila, triple sec, lime juice, agave syrup, and a handful of ice to the shaker. Shake vigorously for 15–20 seconds.
- Strain the margarita into the prepared glasses over fresh ice. For a juicier, smoother texture, double strain through a fine mesh sieve—or skip straining if you like it pulpy.
- Finish with a small watermelon wedge or lime wheel. Cheers!
Notes
- Use chilled watermelon: Cold fruit keeps the drink extra refreshing without needing too much ice to dilute it.
- Add a drizzle of chamoy inside the glass before pouring for extra flavor.
- Balance sweetness: Start with less agave, then adjust after shaking—watermelon sweetness can vary.
- Try swapping tequila for mezcal for a smoky kick.
- Customize the rim: Swap chamoy for lime juice or honey if you prefer a more classic salted rim.
- Batch it: muddle watermelon in a pitcher, add spirits and lime, stir with ice, and pour.
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