Watermelon Margarita Recipe
An easy make-ahead cocktail recipe is key for Cinco de Mayo, Memorial Day, or even a bachelorette party. This big-batch margarita recipe uses fresh watermelon juice as a base for a fruity and refreshing drink. Blend and strain the pulp from the watermelon, then mix up the juice with tequila, lime juice, and just enough peach liqueur to add a little sweetness. Serve it over ice, or shake in a cocktail shaker if you like your drinks up.
- 3 pounds seedless watermelon, rind removed and cut into 1-inch cubes (about 6 cups)
- 1 (750-milliliter) bottle silver (blanco), 100 percent agave tequila
- 6 ounces freshly squeezed lime juice (from about 4 medium limes)
- 3 ounces peach liqueur
- Lime wedges, for serving
- Set a fine-mesh strainer over a large bowl; set aside.
- Place the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp. (You should have about 3 cups of juice.)
- Place the watermelon juice, tequila, lime juice, and peach liqueur in a 2-quart container and stir to combine. Cover and refrigerate until chilled, about 1 1/2 hours.
- Just before serving, stir to recombine. Pour into glasses filled with ice, and garnish with a lime wedge. Alternatively, place 4 ounces of the margarita mixture in a cocktail shaker. Fill the shaker halfway with ice and shake vigorously until the outside is frosty, about 30 seconds. Pour the contents into a chilled margarita glass, garnish with a lime wedge, and serve. Repeat for the remaining margaritas.