Cook the Book: Watermelon-Ginger Margarita

Cook the Book: Watermelon-Ginger Margarita

Book CoverFlavored, 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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  • Yield:1 drink


  • 1 lime wedge
  • 1 tablespoon kosher salt
  • 1 cup crushed ice
  • 1/2 cup peeled, cubed watermelon, plus 1 wedge, peeled, for garnish
  • 2 ounces gold tequila
  • 1 ounce freshly squeezed lime juice
  • 1 ounce Cointreau
  • 1/4 teaspoon minced fresh ginger
  • 1 or 2 pieces crystallized ginger for garnish


  1. 1.

    Moisten the outer rim of a chilled margarita or martini glass with the lime wedge. Spread the salt on a shallow plate and dip the glass in the salt, covering it with a light band. Set the glass aside.

  2. 2.

    In a blender, combine the ice, cubed watermelon, tequila, lime juice, Cointreau, and minced ginger. Blend at high speed until smooth. Pour into the prepared glass. Garnish with a spear of crystallized ginger and watermelon.