Watermelon Tequila Sour Recipe
Espolon tequila, fresh lemon juice, orange juice, house made watermelon syrup
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Ingredients
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Cocktail
Watermelon Syrup (yields ~1 cup)
Garnish
Method
Watermelon Syrup
Cook and strain
Place the cubed watermelon, granulated sugar, and 1/4 cup water in a small saucepan over medium heat. Stir occasionally and bring just to a gentle simmer. Crush the watermelon with a spoon or potato masher to release juices. Simmer 5–7 minutes until sugar dissolves and mixture is fragrant.
Strain and finish
Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. Discard solids. Stir in 1/2 tablespoon fresh lemon juice. Chill the syrup completely before using. Yields about 3/4–1 cup syrup. Store refrigerated up to 7 days.
Cocktail Assembly
Dry shake (if using egg white)
If using egg white for a silky foam, add 0.5 oz egg white, 2 oz tequila, 0.75 oz lemon juice, 0.5 oz orange juice and 0.75 oz watermelon syrup to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.
Wet shake
Add 1 cup ice to the shaker (or add ice to a second shaker if you dry-shook). Shake vigorously for 10–15 seconds until well chilled and shaker is frosty.
Strain and garnish
Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if preferred). Add 2 dashes of Angostura bitters on top of the foam if using, and garnish with a thin watermelon wedge and/or a lemon twist.