Summer cocktail recipe: Watermelon chili pepper margarita
Fresh as a summer day, hot as the sun.
This week's cocktail is a nifty play on the sweet 'n' spicy dynamic, with the freshest watermelon pureed and strained to extract its essence. Thai chili pepper gives this drink a swift kick. Add more or less chili peppers to your taste.
Watermelon chili pepper margarita
Fresh watermelon juice (see recipe below) 1 Thai chili pepper 1 1/2 oz. tequila 3/4 oz. fresh lime juice 1/2 oz. Cointreau lime wedge salt
Muddle Thai chili and tequila in a drink shaker. Add watermelon juice, lime juice, and Cointreau. Shake with ice. If you want a salted rim, rub lime around edge of a cocktail glass, dip in salt. Fill glass with ice. Strain cocktail into your glass and garnish with a lime wedge.
Note: If you have extra time, make a batch of chili pepper-infused tequila by filling a mason jar with tequila and adding desired amount of chilies according to taste. Infuse 1-3 days.
Puree 1 cup of seedless watermelon per cocktail in a food processor or blender, or use a hand blender. Strain puree through a cheesecloth-lined sieve or a very fine strainer.
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