Watermelon Basil Margarita

Watermelon is a quintessential summer ingredient, and adding bail (or mint if you prefer), make for a slightly herbal, but ultra-refreshing margarita. Salt is an important ingredient here, as it really amplifies the watermelon flavor.

Ingredients

2 oz Blanco Tequila
2–2.5 oz Watermelon Juice
1 oz Lime Juice (likely one whole lime)
1 Large Basil Leaf (plus more for garnish)
2 bar spoons Agave Syrup
Salt for rimming

Instructions

To make your watermelon juice, cut part of watermelon off of the rind and into chunks and add to the blender with a generous pinch of salt. Blend until liquified, then strain into a container that you can easily seal and keep in the fridge. Watermelon juice will only last for a few days, so only make what you’re prepared to consume! I like to repurpose empty glass bottles (like tequila bottles…) for this occasion.

Pour some Kosher salt onto a small plate. Cut your lime in half, and run around the rim of your chosen margarita glass. Invert the glass into the pool of salt and twist for an evenly salted rim. Set glass aside.

Squeeze the lime juice, pour watermelon juice, agave syrup, tequila, and basil leaf into a shaker tin. Add ice, and shake until the shaker is frosty and almost too cold to handle. If you have them, add a couple of extra-large ice cubes to your glass, or just fill with regular cubes. Strain margarita over ice. Take your prettiest fresh basil leaf and clap it between your palms to express the aroma, then use it to garnish your margarita. Cheers!