![Margarita](https://static01.nyt.com/images/2023/08/07/multimedia/RS-Margarita-bwvg/RS-Margarita-bwvg-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Margarita
Rosie Schaap
3016 ratings with an average rating of 5 out of 5 stars
3,016
3 minutes
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Take one of the watermelon halves and, using a fork or knife, score the red interior in one direction and then the other, creating a grid of squares. (Refrigerate the remaining half for other uses.) Slowly pour 1 cup of the tequila into the scored melon half, taking care to spread it around. Let melon macerate overnight, or for a few hours, in refrigerator.
Scoop out 2 heaping tablespoons of the watermelon and add to a cocktail shaker ¾ filled with ice. Be sure to get some liquid as well as chunks of fruit. Add the remaining ounce of tequila, the lime juice and the simple syrup. Shake vigorously so the melon chunks break up into slush and the drink chills, about 30 seconds. Pour into a 10-ounce rocks glass. Add more ice if needed. Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)
The 1 cup of tequila did not seem to "fit" in the scored watermelon
Surprisingly flavorful, but too chunky. We tried a couple different ways of processing and found muddling and then using a Hawthorne strainer worked well.
I substituted rose’s lime juice (and cut down on the simple syrup) and now it tastes like an elite watermelon jolly rancher - if you wanted something a little sweeter.
The 1 cup of tequila did not seem to "fit" in the scored watermelon
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