Something I learned from testing watermelon recipes this month is that watermelon is vastly improved by the addition of acid and salt. Hmm….margaritas, anyone?
That thought, plus the fact that I had an absurd amount of watermelon to use up, got the wheels in my brain turning. What other cocktails can I use watermelon in? These are the three winners!
I kept the recipes really simple, but some of the ingredients themselves require some advance prep, so make sure you see my notes below. And watch me make them on my Instagram Reels!
Watermelon Cocktail Trio
Ingredients
- WATERMELON BASIL DAIQUIRI
- 2 oz Light Rum
- 2 oz Watermelon Juice*
- 1 oz Lime Juice
- 1 oz Basil Syrup**
- Lime Wheel for garnish
- Basil for garnish
- SPICY WATERMELON MARGARITA
- 2 oz Jalapeño-infused Tequila***
- 2 oz Watermelon Juice*
- 2 oz Lime Juice
- 1 oz Orange or Mandarin Liqueur
- Salt for garnish
- Chili Powder for garnish
- Jalapeno slices for garnish
- WATERMELON SANGRIA (batch cocktail - serves 10)
- 1 bottle of Rosé
- 3 cups Watermelon Juice*
- large handful of Mint leaves
- 1 cup Lime Juice (approx. 8 limes)
- 2/3 cup Orange or Mandarin Liqueur
- fresh Strawberries, hulled and quartered
- fresh Watermelon, cut into bite size triangles
- Lime slices
- Club Soda, for topping off
Directions
- Step 1 WATERMELON BASIL DAIQUIRI: Add all the ingredients to a cocktail shaker with ice. Shake, then pour into a martini glass or highball glass. Garnish with a lime wheel and a sprig of basil.
- Step 2 SPICY WATERMELON MARGARITA: Add all the ingredients to a cocktail shaker with ice. Shake, then pour into a glass rimmed with a mixture of salt and chili powder. Garnish with a lime wheel.
- Step 3 WATERMELON SANGRIA: Add the mint, orange liqueur and lime juice to a pitcher and muddle the mint. Add the watermelon juice, wine, and fruit. Mix well. Serve over ice, topped with club soda, and garnished with a watermelon slice.
*To make Watermelon Juice: Cut the watermelon into chunks and puree in the blender. Then pour it through a fine mesh strainer to get out the seeds. When just the pulp is left in the strainer, press down on it with a large spoon to squeeze out all the juice
**To make Basil Syrup (MAKE AHEAD): Add equal parts water and sugar plus a whole bunch of basil to a saucepan and heat on medium until the sugar dissolves. It doesn’t have to come to a full rolling boil, but if it does, that’s fine. Turn off the heat, and let the basil “steep” for half an hour or so. Then remove the basil, transfer the syrup to a container, and refrigerate until ready to use.
***To make Jalapeño-infused Tequila (MAKE AHEAD): Slice a jalapeño, add it to your tequila of choice, and let sit for 30 minutes to an hour. My recommendation is 4-5 slices per cup of tequila, but trust your own preference for spice. It will also get spicier the longer it sits, so to customize you can use more or less jalapeño and don’t let it sit for a shorter or longer period. You can also just use plain tequila and make regular watermelon margs.
