Watermelon margarita

Did you know that Japanese people eat their watermelon with salt? Apparently it’s quite a common occurrence there because their summers are scorching and as a result of the heat and sweat, people lose sodium and eating watermelon with salt will both add flavour to the cold watermelon and replenish a bit of the lost sodium as well.

I’m not sure whether I’m a fan of watermelon with salt, but it did give Yuye the idea to make this recipe and it was delicious. I’m usually not a huge fan of tequila based cocktails (mainly because I haven’t had many good quality tequilas) but the Espolon I can get used to.

The light golden colour in the Espolon Reposado is due to 6 months of careful aging in white oak barrels which gives it a mild wood flavour and that beautiful colour. Espolon also make a non-aged version of the tequila as well.

Yuye only did half a salt rim around the glass because you really don’t need a full rim else it will be too salty. I hope you like this recipe!

Watermelon Margarita
Serves 1
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 60ml Tequila (any brand is fine, we used Espolon Reposado)
  2. 20ml agave nectar
  3. Juice of 1/4 lime
  4. 1 cup watermelon (cut into small pieces)
  5. Sea salt
  6. ice
Instructions
  1. Do a salt rim on half of the glass (run lime wedge on the rim and dip in the salt)
  2. Pour half of the agave nectar into the bottom of the glass
  3. Muddle the watermelon in a shaker
  4. Add remaining half of the agave nectar, Tequila and lime juice to the shaker
  5. Top up with ice and shake until cold and mixed through
  6. Strain mixture into the glass gently*
  7. Garnish with a thin piece of watermelon skin and serve immediately**
Notes
  1. *This will form two layers in the glass and you can mix the nectar into the drink as you like
  2. Since the watermelon is muddled, it's not completely juiced so you can actually eat the remaining watermelon pieces in the shaker which will be deliciously boozy.
  3. **The watermelon skin is quite tough and can be used as a stirrer to mix the nectar
Ichigo Shortcake http://www.ichigoshortcake.com/
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1 comment… add one
  • Lorraine @ Not Quite Nigella April 27, 2015, 10:24 am

    Great idea! And I can see the watermelon with salt idea working because I love watermelon and feta salad. It’s so refreshing! 😀

    Reply

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