The history of the margarita remains murky — but earliest stories suggest it first appeared in Mexico during the late 1930s, as a shot of tequila, dash of triple sec and squeeze of half a lime.
This tropical variation is nothing but a simple twist on the margarita’s traditional origins — we are talking six ingredients — watermelon, mint, tequila, triple sec, salt and lime.
What you’ll need (per glass):
- Tequila (we recommend a Blanco, Plata, or Resposado) (45ml)
- Triple sec (can’t go wrong with Cointreau) (15ml)
- Lime Juice (30ml)
- Watermelon (3 small cubes)
- Mint (3 leaves)
- Ice (cubes)
Garnishes: Salt Rim, Watermelon Piece & Mint Leaf/Lime Wheel
Images (clockwise around): Suzie’s Farm | Dustin Phillips | Henry Zbyszynski
What you’ll do:
- Grab a slice of lime and run it along the rim of a rocks glass before dipping it in salt to create a salt rim. Set the glass aside for now.
- Use a blender to combine the watermelon, tequila, triple sec and lime juice (leave the mint until last, as cutting or blending can cause unwanted bitterness).
- Fill the rimmed glass with ice.
- Pour your blended cocktail into the glass.
- Clap the mint leaves together and drop them into the cocktail with a little stir.
- Garnish with the watermelon, mint leaf and/or lime wheel.
Done and dusted.
Grab your closest amigos and whip up a batch of Watermelon & Mint Margaritas.