¼cupAncho chili powder or regular red chili powder
lime wedgesas required
ice cubesas required
2ouncesfresh watermelon juice60 ml
2ouncestequila60 ml, preferably 100% agave silver or blanco tequila
¾ouncefresh lime juice20 ml
½ouncefresh orange juice15 ml
½teaspoonagave nectaror simple syrup, more to taste
1Jalapenothinly sliced in round (¼th inch wide, a little goes a long way!)
1watermelon wedgefor garnishing (optional)
To make the watermelon juice
Peel ½ small seedless watermelon and cut into cubes. Add the cubes to a blender and blend until smooth.
Depending on your watermelon, you may or may not need to strain out the pulp. If it’s too pulpy for your liking, pour it through a fine-mesh strainer, pressing the liquid through with a big spoon.
To rim the margarita glasses
On a small plate, mix together ¼ cup sea salt and ¼ cup Ancho chili powder (or regular chili powder).
Run a wedge of lime around the top of the glass. Dip the rim of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Freeze or refrigerate the rimmed glasses until ready to use (optional).
To make the margarita
Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar, and add 1-2 jalapeño slices.
Secure the lid of the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass. Add a few ice cubes and serve!
If you are making a pitcher, make sure you take out the Jalapeños after a while. If you let them sit in the drink for longer, they will make the margaritas too spicy.Agave nectar is the traditional sweetener used for margaritas. You can also use simple syrup or honey in place of agave nectar. If you feel that the watermelons are sweet enough, you can skip adding it too.