Chef Corey’s Simply the Best Watermelon Margarita
July 18, 2022
July is here, and that means sunshine, outdoor grilling and fun gatherings with family and friends. For me, fresh watermelon is one fruit that always screams summertime. It can be incorporated into a wide range of sweet and savory dishes, but one of my favorite applications for watermelon is showcasing its brilliant flavor through beverages.
My watermelon margarita is so simple to execute yet warrants one insanely delicious cocktail. I leave the artificial-tasting bottled mix behind and allow the authentic flavor of watermelon to shine through. The bright citrus notes complement any tequila blanco but be careful––these pack a punch! You know what they say, one tequila, two tequila, three tequila floor!
Margarita
Yield: 1 margarita
Ingredients
2 oz Tequila Blanco
2 oz Watermelon Syrup (see recipe below)
¾ oz Fresh Lime Juice
Ice, as needed for serving
Watermelon or Lime wheel to garnish
Directions
1. Stir all ingredients together and pour over ice into margarita glass.
2. Garnish with lime or watermelon wedge.
Watermelon Syrup
Yield: 8 ounces (enough for 4 margaritas)
Ingredients
1 cup Watermelon Juice (from about 2 cups of fresh-cut watermelon)
½ cup Sugar, white
Directions
1. In pitcher or bowl, muddle fresh-cut watermelon pieces until pulverized. Do not blend, as it will cause heat and aerate the watermelon juice changing the flavor.
2. Strain pulp through fine wire mesh strainer, over bowl or pitcher to remove solids while ensuring juice is retained.
3. Combine watermelon juice and sugar, stir until sugar is dissolved.
4. Cover and refrigerate syrup until ready to use, stores for about a week.
Note: You can double or triple both recipes based on party size.
Corey Fuller
R&D Culinary Manager
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
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