Spicy Watermelon Margarita Pitcher
By Ashley Cuoco
Images
Ingredients
- 2 red chiles or jalapeños, sliced in half lengthwise
- 9 ounces tequila
- 2 lbs. chilled seedless watermelon, cubed
- 6 ounces freshly squeeze lime juice
- 3 ounces Cointreau
- Ice cubes
- Extra lime wheels and red chiles or jalapeño slices, to serve
- ¼-cup Bitterman Chile Lime Salt, for glass rims
Procedure
To infuse tequila: pour tequila into a large mason jar and add chiles. Cover and chill in the refrigerator at least 2 hours, or overnight. Strain to remove any pepper or seeds before continuing.
Add watermelon cubes to a blender. Mix, in two batches, on high-speed until liquified. Strain with a fine-mesh strainer into a 50-ounce pitcher, discarding any solids.
Add infused tequila, lime juice, and Cointreau. Stir well and chill until ready to serve.
To serve, pour Chile Lime Salt into a shallow dish. Run a lime wedge around the rim of all glasses. Dip each glass and swirl to coat in the salt. Fill glasses with ice cubes and pour margaritas.
Garnish cocktail skewers with lime wheels and slices of red chile or jalapeño.
Note: For a stronger margarita, use less watermelon juice and more tequila.
Add watermelon cubes to a blender. Mix, in two batches, on high-speed until liquified. Strain with a fine-mesh strainer into a 50-ounce pitcher, discarding any solids.
Add infused tequila, lime juice, and Cointreau. Stir well and chill until ready to serve.
To serve, pour Chile Lime Salt into a shallow dish. Run a lime wedge around the rim of all glasses. Dip each glass and swirl to coat in the salt. Fill glasses with ice cubes and pour margaritas.
Garnish cocktail skewers with lime wheels and slices of red chile or jalapeño.
Note: For a stronger margarita, use less watermelon juice and more tequila.
Spicy Watermelon Margarita Pitcher
By Ashley Cuoco
Ingredients
- 2 red chiles or jalapeños, sliced in half lengthwise
- 9 ounces tequila
- 2 lbs. chilled seedless watermelon, cubed
- 6 ounces freshly squeeze lime juice
- 3 ounces Cointreau
- Ice cubes
- Extra lime wheels and red chiles or jalapeño slices, to serve
- ¼-cup Bitterman Chile Lime Salt, for glass rims
Procedure
To infuse tequila: pour tequila into a large mason jar and add chiles. Cover and chill in the refrigerator at least 2 hours, or overnight. Strain to remove any pepper or seeds before continuing.
Add watermelon cubes to a blender. Mix, in two batches, on high-speed until liquified. Strain with a fine-mesh strainer into a 50-ounce pitcher, discarding any solids.
Add infused tequila, lime juice, and Cointreau. Stir well and chill until ready to serve.
To serve, pour Chile Lime Salt into a shallow dish. Run a lime wedge around the rim of all glasses. Dip each glass and swirl to coat in the salt. Fill glasses with ice cubes and pour margaritas.
Garnish cocktail skewers with lime wheels and slices of red chile or jalapeño.
Note: For a stronger margarita, use less watermelon juice and more tequila.
Add watermelon cubes to a blender. Mix, in two batches, on high-speed until liquified. Strain with a fine-mesh strainer into a 50-ounce pitcher, discarding any solids.
Add infused tequila, lime juice, and Cointreau. Stir well and chill until ready to serve.
To serve, pour Chile Lime Salt into a shallow dish. Run a lime wedge around the rim of all glasses. Dip each glass and swirl to coat in the salt. Fill glasses with ice cubes and pour margaritas.
Garnish cocktail skewers with lime wheels and slices of red chile or jalapeño.
Note: For a stronger margarita, use less watermelon juice and more tequila.