Watermelon Recipe

Make watermelon puree (if not pre-made)

Cut about 1 cup of seedless watermelon into cubes, place in a blender, and pulse until smooth. Strain through a fine mesh sieve into a bowl to remove pulp if you prefer a silky texture. Measure 3 oz (about 6 tablespoons) for one cocktail.

Prepare glass rim (optional)

If rimming, rub a lime wheel around the glass edge then dip into a shallow plate of coarse salt or Tajín to coat. Set glass aside and chill briefly if desired.

In a cocktail shaker, add the fresh mint leaves and the simple syrup (if using). Gently muddle the mint 4–6 times — press to release aroma and oils but avoid shredding the leaves into tiny pieces.

Add the blanco tequila (2 oz), Cointreau (0.75 oz), fresh lime juice (0.75 oz), and the watermelon puree (3 oz) to the shaker.

Fill the shaker with ice (about 1 cup) and secure the lid. Shake vigorously for about 12–15 seconds until the outside of the shaker is chilled and slightly frosty.

Double strain (through both the shaker strainer and a fine mesh sieve) into the prepared glass filled with fresh ice to remove mint bits and any remaining watermelon pulp for a smooth drink.

Garnish with a small watermelon wedge or cube, a fresh mint sprig, and a lime wheel on the rim. Serve immediately.

Taste and adjust: if the cocktail needs more brightness, add an extra 0.25 oz lime juice; if it needs more sweetness, stir in an additional 0.25–0.5 oz simple syrup.