Cube about 2 cups (approximately 8 oz) seedless watermelon and place in a blender. Pulse until smooth, then strain through a fine mesh sieve into a bowl or measuring cup to yield roughly 4 oz of clear juice. Chill if not cold.

In a cocktail shaker, add 4 oz of ice (or enough to fill about half the shaker). Pour in 2 oz Dulce Vida Blanco tequila, 0.5 oz Ancho Reyes Verde, 4 oz fresh watermelon juice, 0.75 oz fresh lime juice, and 0.25 oz agave nectar if you prefer a slightly sweeter drink.

Dry-shake briefly (no ice) for 5 seconds if you want a slightly frothier texture, then add ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Double-strain the cocktail into a rocks glass filled with fresh ice (or a chilled coupe if preferred) using a hawthorne and fine mesh strainer to remove pulp and small ice shards.

Spicy Salt Rim & Garnish

Prepare the spicy salt: on a small plate, combine 1 tsp coarse sea salt and 0.5 tsp chile powder. Mix thoroughly so the chile is evenly distributed.

Run the cut side of the lime wedge around the rim of your serving glass to moisten it. Dip the moistened rim into the spicy salt mixture, twisting to coat evenly. Shake off excess.

Garnish the chilled cocktail with a small watermelon wedge on the rim and a lime wedge on the side. Optionally, sprinkle a tiny pinch of additional chile powder on top for aroma.

Serve immediately with a short stirring straw so the drinker can mix in any salted rim seasoning as desired.