Watermelon Rosé Margarita
Original Recipe By Jamie Evans, The Herb Somm
Notes
When creating the watermelon juice for this recipe, keep in mind that half of a small seedless watermelon yields about 14 ounces of juice once the pulp has been removed. Be sure to save the extra juice for a second round!
Ingredients
- Watermelon Juice
1/2 small seedless watermelon
Salt Rim
Lime wedge
1 tablespoon salt
Watermelon Rosé Margarita
3 oz. watermelon juice, pulp removed
1 oz. Rosé wine of choice
1 1/2 oz. fresh-squeezed lime juice
1 oz. tequila blanco
1/2 oz. Aperol
1/2 oz. organic light agave (optional)
Cubed Ice
Garnish with two watermelon balls and a miniature pink rose
Directions
- Cut the watermelon in half, then scoop out 6-8 balls using a melon baller. Place into a bowl or Tupperware, add a squeeze of lime juice on top, then place into the freezer to chill as you prepare the watermelon juice.
- Add the remaining watermelon flesh into a blender or food processor. Purée for 1 minute or until the watermelon chunks turn into juice. Using a fine-mesh strainer, separate the pulp from the juice over a 16-ounce mason jar (save the extra juice for a second round!). Discard the pulp and then set the mason jar aside.
- Rim a glass of your choice with a lime wedge and then dip the top of the glass into the salt to create a salted rim. Set aside.
- Add all drink ingredients into a shaker tin. Add ice, then shake for 15 seconds or until very cold. Strain into the salted glass filled with fresh cubed ice.
- Remove the watermelon balls from the freezer. Using a cocktail pick, add a watermelon ball on either side of a miniature pink rose, then set on top of the drink to garnish. Enjoy!
Information
- Category
- Drinks
- Yield
- 1 Serving
- Total Time
- 14 minutes, 59 seconds