Serious Eats: Recipes
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.