I’m back! Took a little break after finishing up my 2021 Tour de France Culinary Ridealong series. The break lined up conveniently with a pretty crazy work week that had me in the office just after the riders crossed the finish line in Paris this past Sunday. Also, a nice way to finish up this crazy week was with some tequila! I paired it with a nice watermelon agua fresca and topped it with a nicely spiced rim of chili salt; a perfect summer night treat. I typically go with a reposado tequila, but tried a banco this go around. Either one works - I prefer the depth of reposado, personally. If you want a nice refreshing summer juice, just skip the tequila altogether.
Watermelon Margaritas
Half a large watermelon + more for garnish, if desired
Lime
Honey
Table Salt
1 tbsp ancho or regular chili powder, or blend both like I did
Flaky sea salt
Tequila
Prepare the rim chili salt by combining ½ tbsp each of ancho chili powder and regular chili powder, 6 tsp flaky Maldon sea salt, and the zest from 1 lime in a shallow bowl or on a plate. Mix well until combined. This is enough for about 8 cocktails or more.
Dice the watermelon and place ~4 cups of it into a blender along with a cup of water. Blend for about 20 seconds. Pour the mixture through a fine mesh strainer into a pitcher. Season with a pinch of regular salt, 1 tbsp of honey and the juice of 2 limes. Stir to combine.
Take a lime slice and rub it around the rim of a cocktail glass. Place the glass into the chili salt to adhere to the rim. Fill the glass with some ice. Pour in the tequila along with the watermelon mixture.
Place a thin slice of lime in the margarita and garnish the rim with a small slice of watermelon.
Repeat with leftover watermelon, making more margarita mixer, as needed. Half of a large watermelon will result in about 6-8 margaritas.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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