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Watermelon margarita from Rita Cantina

Rita Cantina's Watermelon Margarita

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Prep Time 12 minutes
Servings: 1 cocktail
Course: Drinks
Ingredients Method

Ingredients
  

  • 2 oz blanco tequila
  • 1 oz fresh watermelon juice
  • 1 oz fresh lime juice
  • 3/4 oz simple syrup
  • 1 wedge lime or pickled watermelon rind
For the simple syrup
  • 1 cup cane sugar
  • 1 cup water
For the pickled watermelon rind:
  • 2 1/2 cups watermelon rind, trimmed and cut into 1 to 2-inch pieces
  • 1 cup water
  • 1 cup apple cider or white vinegar
  • 1 cup sugar
  • 2 tbsp kosher salt
  • 5 pink peppercorns
  • 1 tsp allspice berries

Method
 

  1. Combine the tequila, watermelon juice, lime juice and simple syrup in a shaker with ice.
  2. Shake well for about 10 to 15 seconds.
  3. Strain over fresh ice in a double old-fashioned or double rocks glass.
  4. Garnish with the lime wedge. Enjoy!
For the simple syrup:
  1. In a small sauce pot, combine the sugar and water over medium-high heat. Stir occasionally, making sure the sugar dissolved completely, simmering until the liquid starts to thicken a bit, about 10 minutes.
  2. Allow to cool. Store in an air-tight jar or container in the refrigerator for up to 2 weeks.
For the pickled watermelon rind:
  1. Using a vegetable peeler, gently peel off the outer watermelon layer and discard.
  2. In a medium saucepan, combine water, vinegar, sugar, kosher salt, peppercorns and allspice over medium-high heat. Bring to a simmer and add the melon rind, using a slotted ladle so the hot liquid doesn't splash out on you. Allow to come back to a boil and turn off the heat.
  3. Cool and store entire contents, liquid and rind, in a sealable, air-tight jar in the refrigerator for up to a month.