Watermelon Basil Margarita Recipe

Combine 1 tsp fine sea salt with the zest of 1/2 lime and 1/4 orange (finely grated) on a small plate; mix and spread to dry for a few minutes.

Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the citrus salt to coat evenly. Set the glass aside and chill briefly in the freezer if desired.

Blend & Strain

Place 2 cups seedless watermelon chunks into a blender and puree until smooth (about 20–30 seconds). If the texture is very thick, add up to 2 tbsp cold water and pulse once. Strain the puree through a fine mesh sieve into a bowl to remove pulp and obtain approximately 3 oz of juice per cocktail (reserve extra in refrigerator).

In a cocktail shaker, add 6 fresh basil leaves and 0.5 oz agave syrup. Gently muddle the basil 6–8 times to release aromatic oils — do not over-muddle to avoid bitterness.

Add 2 oz sotol, 0.5 oz rayu mezcal, 3 oz fresh watermelon juice, 0.75 oz fresh lime juice, and a handful of ice (about 1 cup) to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled and slightly diluted.

Double strain the contents into the prepared citrus-salt-rimmed glass over fresh ice (or serve neat in a chilled coupe). Double straining (using a Hawthorne and fine mesh) removes basil bits and watermelon pulp for a smooth texture.

Garnish with a small watermelon wedge on the rim and a fresh basil sprig tucked beside it, or float a bruised basil leaf on top for aroma.

Optionally express a lime peel over the drink for extra citrus oils, then serve immediately.