Watermelon Hibiscus Margarita Recipe

Prepare rim

On a small plate, mix Tajín and coarse salt (if using). Rub the lime wedge around the glass rim, then dip the rim into the Tajín mixture to coat evenly. Set glass aside in the freezer or on a rack while making the cocktail to let the rim set.

If you don't have hibiscus syrup ready, make a quick version: combine 1/2 cup dried hibiscus flowers (jamaica), 1/2 cup sugar, and 1 cup water in a small saucepan. Bring to a simmer, stir until sugar dissolves, remove from heat and steep 10 minutes. Strain into a jar and cool. This recipe assumes you will use 0.75 oz of the finished syrup per cocktail.

In a blender or mixing tin, add the watermelon cubes and blend briefly (1–2 pulses) until just puréed. If you prefer a clearer cocktail, strain the purée through a fine-mesh sieve into a shaker to remove solids; otherwise you can leave a little pulp.

To a cocktail shaker filled with ice, add 2 oz Corralejo Silver tequila, 1 oz Cointreau, 0.75 oz hibiscus syrup, 1 oz fresh lime juice, 0.25 oz simple syrup, and 2–3 oz (about the strained) watermelon purée. Note: if using the blender method, measure watermelon purée to roughly 1.5 oz–2 oz (about 1/4 to 1/3 cup) depending on desired fruit intensity.

Shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Fill the prepared glass with fresh ice. Double-strain the cocktail into the glass to remove tiny ice shards and any remaining pulp (use a Hawthorne strainer and a fine mesh strainer).

Garnish with a lime wedge and a small watermelon wedge or a dried hibiscus flower on the rim.

Taste and adjust: if the cocktail is too tart, add a splash (0.25–0.5 oz) more simple syrup; if too sweet, add 0.25 oz more lime juice.

Serve immediately with a short straw. Recommend serving chilled with Tajín-rimmed glass to accent the sweet-tart hibiscus and watermelon flavors.