Fuegorita Recipe

Place the chopped seedless watermelon and 5 ml fresh lime juice into a blender. Purée on high until smooth, about 20–30 seconds.

Taste the purée and, if it tastes very watery, strain it through a fine-mesh sieve into a measuring cup to remove excess pulp. You should end up with about 90 ml of purée for one cocktail. Chill briefly if not using immediately.

Prep jalapeño

Place 2 jalapeño slices into a cocktail shaker. If you want less spice, remove seeds before slicing; for more heat, include a seed or two.

Add 15 ml agave syrup and 25 ml fresh lime juice to the shaker with the jalapeño. Gently muddle (press) the jalapeño once or twice to release its oils — avoid pulverizing it, which can make the drink overly bitter.

Add 60 ml reposado tequila and 90 ml chilled watermelon purée to the shaker.

Fill the shaker with the 1 cup of ice (for shaking). Secure the lid and shake vigorously for 12–15 seconds until the shaker is frosty and well chilled.

Prepare a rocks glass with 1 cup fresh ice (for serving). Double-strain the cocktail into the glass using both the shaker strainer and a fine-mesh sieve to remove jalapeño bits and pulp for a silky texture.

Run the lime wedge around the rim of the serving glass to moisten it, then dip the rim into the 2 tsp Tajín to coat evenly. Tap off any excess.

Garnish the drink with the watermelon wedge on the rim and the optional jalapeño wheel floated on top or skewered with the watermelon wedge. Serve immediately.

Adjust heat and sweetness if serving more: increase jalapeño slices for more spice or add up to 10–15 ml more agave syrup for sweetness.