When your day isn’t going your way, make margaritas! That’s what I say. When six o’clock rolled around yesterday, I satisfied my margarita craving with one of these thoroughly refreshing, sweet-and-spicy watermelon margaritas. They’re the latest in my collection of seasonal margaritas and I implore you to make them while the melons are still here.
These margaritas aren’t far off from last summer’s honeydew margaritas. Basically, you scoop the melon into your blender (I used my awesome new Vitamix blender, thanks Vitamix!). The blender will turn the melon into juice in no time flat. You may or may not want to strain the pulp out of the juice, depending on your watermelon and your personal preferences. Naturally, the quality of your watermelon makes a huge difference in the flavor of your watermelon juice, so hunt down a good one at the farmers’ market if you can. I’ve found that the best watermelons for juice are any watermelons other than the standard grocery store variety, which is what I used here out of necessity. Boo.
The recipe as written below will yield plenty of juice for multiple margaritas (the actual amount will depend entirely on the size of your watermelon). I typed up the margarita ingredients per cocktail so you can make one at a time or multiply at will. If you want to make a pitcher of these, just multiply the ingredients and stir them all together in a pitcher with ice. Keep in mind that the longer you let the jalapeño hang out in the pitcher, the spicier your margaritas will get, so you might want to fish those out after a while.
