About this recipe:
Hey there! I’ve just kicked off my new Substack, “Carmen in the Garden.” It’s a space where you can dive into all things gardening and also get a glimpse into who I am. And just before we roll into the Labor Day Weekend, I thought of sharing a little something special. Remember the spicy paloma I whipped up a few years ago when I started exploring recipe writing? Drawing from that inspiration, I’ve created a spicy watermelon margarita. It’s the classic margarita you love, but with a hint of spice from habanero-infused simple syrup. If you’re not big on the heat, adjust it to your liking or pick a different pepper.
I used fresh watermelon juice, straight from my garden. But hey, store-bought works just fine too. As for the rim, I’m a half-salt kind of person, but you can switch it up with sugar, chili powder, or even a sprinkle of tajin.
Here’s to enjoying the last few moments of summer. Cheers!
Watch me make this recipe:
@carmeninthegarden Carmen in the Garden is now on Substack! 🎉 Go subscribe theough the link in my bio 🔗 I’m celebrating with a spicy watermelon margarita from the garden. Cheers!! #garden #cocktail ♬ original sound – Carmen in the Garden
How to make this recipe:Print
An enticing blend of sweet, sour, and spicy, this margarita is perfect for those who want to add a little kick to their sip. The fresh watermelon juice pairs wonderfully with the heat from the habanero, making it a refreshing drink for warm days or relaxing evenings.
For the margarita:
- 2 oz blanco tequila
- 1 oz Cointreau (or any orange liqueur)
- 1 oz habanero simple syrup
- 1 oz fresh lime juice
- 3 oz fresh watermelon juice
- Ice cubes
- Kosher salt for rimming (optional)
- Lime wedge, for garnish
For the spicy simple syrup:
- 1 cup granulated sugar
- 1 1/2 cup water
- 2 habanero peppers, sliced
To make watermelon juice:
- 1 small or medium sized watermelon
To make the spicy simple syrup:
- In a small saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Add the sliced habanero to the pan and let it steep for about 10 minutes. For a spicier syrup, you can increase the steeping time.
- Remove from heat and allow to cool.
- Strain out the habanero slices and store the syrup in an airtight container in the refrigerator for up to two weeks.
To make the watermelon juice:
- Cut the watermelon into large chunks, compost the rind.
- In a blender, blend the watermelon chunks until smooth.
- Over a bowl or pitcher, strain the blended watermelon through a fine mesh strainer to remove any seeds and pulp. Press gently with a spatula to extract as much juice as possible.
- Store the juice in the refrigerator until ready to use.
To make the margarita:
- Prep the Glass: Wet the rim of the glass with a lime wedge. Dip half the rim into kosher salt and set aside.
- Mix the Drink: In a shaker, combine blanco tequila, Cointreau, habanero simple syrup, lime juice, and watermelon juice. Fill with ice and shake until combined.
- Serve: Strain the mixture into the prepared glass filled with ice.
- Garnish: Add a lime wedge to the side or atop the drink.