Hello World KitchenBeta

Grilled Watermelon and Jalapeño Margarita

A sweet, smoky, and spicy cocktail that takes the classic margarita to the next level. Thick slices of watermelon and jalapeño are lightly grilled to caramelize their natural sugars and add a subtle charred flavor before being blended and shaken into a refreshing summer drink.

Prep 10 min Cook 5 min Total 15 min Level Easy

Serves 2

Ingredients

Grilled Fruit Base

2 cups Watermelon — Cut into 1-inch thick slices, rind left on for grilling
1 whole Jalapeño — Halved lengthwise
1 teaspoon Olive oil or neutral oil — For lightly brushing the grill

Margarita Ingredients

4 ounces Silver tequila — 100% agave
2 ounces Fresh lime juice — Freshly squeezed
1 ounce Orange liqueur — Such as Cointreau or Triple Sec
0.5 ounces Agave nectar (optional) — Adjust to taste based on watermelon sweetness
2 cups Ice cubes — For shaking and serving

Garnish and Rim

2 tablespoons Tajin or chili-lime seasoning — For rimming the glasses
2 whole Lime wedges — For rimming glasses and garnish

Instructions

Preheat your grill or indoor grill pan to medium-high heat. Lightly brush the grates with a small amount of oil.
~2 min
Make sure the grill is hot to get nice char marks quickly without turning the watermelon to mush.
Place the thick watermelon slices and jalapeño halves (flesh side down) on the grill. Grill for 2-3 minutes per side until lightly caramelized and grill marks appear. Remove from heat and let cool slightly.
~5 min
If you prefer a milder drink, remove the seeds from the jalapeño before grilling.
Cut the rind off the cooled watermelon slices and roughly chop the flesh. Add the watermelon and half of the grilled jalapeño (or all of it if you like it very spicy) to a blender.
~2 min
Start with a small amount of jalapeño, blend, and taste. You can always add more heat, but you can't take it away.
Blend the watermelon and jalapeño until completely smooth. Pour the mixture through a fine mesh strainer into a bowl or pitcher, pressing with a spoon to extract all the juice. Discard the solids.
~3 min
You should yield about 3-4 ounces of grilled watermelon-jalapeño juice.
Rub a lime wedge along the rim of two rocks glasses. Dip the rims into a small plate filled with Tajin or chili-salt. Fill the glasses with fresh ice.
~1 min
Only rim half the glass if you want to control the amount of salt/spice in each sip.
In a cocktail shaker filled with ice, combine the strained grilled watermelon-jalapeño juice, tequila, fresh lime juice, orange liqueur, and agave nectar. Shake vigorously for 15-20 seconds until well chilled.
~2 min
Taste the mixture before shaking; if your watermelon was very sweet, you may not need the agave nectar.
Strain the margarita evenly into the two prepared, ice-filled glasses. Garnish with a lime wedge and a small slice of the remaining grilled jalapeño.
~1 min

Nutrition

210

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

320

Sodium (mg)

Cholesterol (mg)

Equipment

Grill or grill pan
Blender
Fine mesh strainer
Cocktail shaker
Small plate (for rimming)

Tips & Storage

For a smoky mezcal margarita, substitute half or all of the tequila with a good quality Espadín mezcal.
Grilling the watermelon concentrates its sweetness, so be mindful when adding agave.
You can grill the fruit in advance and store the strained juice in the fridge for up to 2 days before mixing the cocktails.
Storage: Store any leftover strained watermelon-jalapeño juice in an airtight jar in the refrigerator for up to 2 days. Mixed margaritas are best enjoyed immediately, but can be kept in the fridge without ice for up to 24 hours.