Watermelon Infused Tequila Recipe 455

Steps:

• Cut a hole in the watermelon large enough for the tequila bottle's neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon's flesh overnight.
• Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt.

Steps:

• Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.
• In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you'd like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
• Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.

Steps:

• Combine 3 1/2 cups watermelon pieces, frozen + 1/2"-thick jalapeño slice, with seeds + 6 ounces tequila blanco + 4 ounces simple syrup + 2 ounces fresh lime juice + 3 cups ice optional garnish: Watermelon wedges and sliced jalapeños.

Steps:

• Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
• Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Steps:

• In a large pitcher or bowl, stir together the watermelon puree, tequila and lime juice.
• To sweeten, adjust with agave nectar.
• To serve, pour into glasses over ice, top each glass with seltzer, a pinch of sea salt and slices of jalapeno.

Steps:

• Remove the stems from the jalapeños. Cut the jalapeños in half and scrape the core (seeds and membranes) of two into a food-safe container. Dice the remaining jalapeños and place into the food-safe container. Add the tequila and allow to infuse for 12 to 20 minutes, depending on spice level desired. Rebottle.
• Note: The recipe for the jalapeño tequila will vary because not all jalapeños are equally spicy. You need to taste it frequently to make sure it's right. Ensure your tequila is not cold, as cold tequila will not infuse properly.
• Blend the watermelon in a blender to yield about 12 ounces of juice. Add the sugar and blend again until fully dissolved. Transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
• Add all the ingredients, except for 1 mint leaf, the lime wheel, and salt, to a cocktail shaker with ice. Wet the outside of a coupe glass with the lime wheel and roll the glass in salt for a salted rim. Shake and fine-strain into the glass. Garnish with the mint leaf-first pressed lightly to express its oils-by floating it on top of the drink.

Steps:

• Add watermelon and tequila in a glass jar with a lid. Make sure all of the watermelon is covered by tequila. Infuse for one week. Strain out watermelon and store in a bottle.