Back away from the Watermelon Pucker. Instead, make this simple, refreshing drink from cubes of real watermelon (it's mostly water!) and a little lime and tequila. The spicy rim is essential—each sip is a flash of heat, followed by the cooling cocktail. Not too sweet, not too tart, nothing artificial.
This cocktail was developed by Joaquin Simo (a founding bartender at Death & Co. in New York) and included in the Food & Wine 2009 Cocktail Guide. According to the book, the name is a play on sandia, the Spanish word for watermelon, as well as "incendiary" for the spicy chile salt rim.
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||8 minutes|
|Total time:||8 minutes|
|Special equipment:||cocktail shaker and strainer|
- For rimming the glass:
- 1 ounce fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon ancho chili powder
- For the cocktail:
- 1 cup cubed ripe watermelon, seeds removed
- 2 ounces blanco tequila
- 1/2 ounce fresh lime juice
- 1/4 ounce simple syrup
Place 1 ounce lime juice in a saucer. Mix kosher salt, sugar, and ancho chili powder. Place in second saucer. Dip serving glass into lime juice, rotating so outer edge of the glass becomes moist. Repeat in the second saucer with the chile salt mixture.
Juice watermelon or muddle well in a cocktail shaker to yield 2 ounces watermelon juice. Strain and discard solids.
Add 2 ounces watermelon juice, tequila, 1/2 ounce lime juice, and simple syrup to a cocktail shaker and fill with ice. Shake well. Fill rimmed serving glass with ice and strain drink into the glass. Serve immediately.