Jalapeño Watermelon Margarita Recipe

Prepare watermelon

Cut fresh seedless watermelon into chunks. Reserve a small wedge or cube for garnish.

Place 2 cups of watermelon chunks into a blender. Blend on high until smooth, about 20–30 seconds.

Strain the blended watermelon through a fine-mesh sieve into a bowl or measuring cup to remove pulp and seeds, pressing with a spoon to extract as much juice as possible. You should end up with about 1 to 1 1/4 cups juice. Chill if not using immediately.

Jalapeño infusion

Place the sliced jalapeño (about half a medium jalapeño; remove seeds for mild heat) in a small jar or measuring cup with the agave syrup and let sit 5–10 minutes to mellow the heat and infuse sweetness. For more heat, mash the slices gently with the back of a spoon or increase jalapeño amount.

In a cocktail shaker, add the jalapeño-agave mixture (including slices if you want more heat), 1 fl oz fresh lime juice, 1 fl oz triple sec, 6 fl oz blanco tequila, and 2 cups ice cubes.

Add 1 to 1 1/4 cups strained watermelon juice to the shaker. If you prefer a brighter watermelon flavor, use the full amount; reduce to 3/4 cup for a more spirit-forward drink.

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is cold and well mixed.

Rub the lime wedge around the rim of a rocks or coupe glass. Dip the rim into the coarse sea salt or Tajín to coat evenly.

Fill the prepared glass with fresh ice if desired. Strain the margarita mixture into the glass using a fine strainer to catch jalapeño seeds and pulp for a smooth drink.

Garnish with a thin jalapeño wheel and a small watermelon wedge or cube on the rim. Taste and, if desired, adjust sweetness with an additional 1/4 fl oz agave syrup or acidity with a squeeze of lime.

Serve immediately.