Cook the Book: Watermelon-Ginger Margarita
Flavored, blended margaritas are a dime a dozen. Laden with fruity syrups and loaded with added sugar, they often taste more like convenience store Slurpees than sophisticated cocktails. After more than one mango madness-induced migraine, I've learned to order mine plain and on the rocks, thanks.
But today's Cook the Book recipe for Watermelon-Ginger Margaritas, excerpted from Margaritas, Mojitos, & More, is different. Author Jessica Strand uses fresh, puréed watermelon and a combination of fresh and crystallized ginger to create a drink that is sweet, refreshing, and infused with a subtle, spicy heat.
This drink is a gorgeous, festive shade of pink. While the recipe makes only one drink it's a snap to multiply. Whip up a pitcher or two for your 4th of July celebration.
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Before he was an Iron Chef, before challenging other cooks to a Throwdown, before planning an upscale burger joint, Bobby Flay was a cook with a passion for the flavors of the Southwest—smoky, spicy, fruity. He translated this love of chiles, honey, and mesquite into the menu for his first restaurant, Mesa Grill.
