This extremely refreshing watermelon margarita is the perfect drink for this summer! Iced feta on the rim adds that extra salty twist to this unforgettable mix.
1 cup watermelon juice, cold
¼ cup silver tequila, cold
2 tablespoons lime juice
2 tbs Cointreau or triple sec
1 tsp sugar (optional)
1 small cube of feta cheese, frozen
a fine grater/zester for the feta cheese
Fifteen minutes before serving, freeze feta and use a fine grater and a plate (for easier grating).
Combine watermelon juice, tequila, lime, Cointreau (or triple sec) in a jar and stir well to mix.
Taste and add the sugar if needed. At this step, you can also adjust the tequila or watermelon juice.
Pour some watermelon juice in a clean plate enough to just cover its surface. The plate should be wide enough to fit the top of your glasses.
Wet the rims of two glasses by dipping them into the plate with the juice.
Grate feta cheese in the cold plate and dip the glasses gently into the grated feta cheese.
Fill with the watermelon margarita.
You can strain the watermelon juice or not. Straining will not affect the taste, but it will make your drink brighter red in color. For a colder drink, make the watermelon margarita and store the jar in the freezer for 30 minutes. I don’t like to use ice cubes because they dilute the taste. If you have the time, you can make watermelon juice ice cubes.
WORDS + PHOTOS: Makos Koukakis
Makos Koukakis was born and raised on the island of Crete, Greece. Growing up in a home where food played a major role, he learned to appreciate the value of the Mediterranean diet, considered to be one of the healthiest in the world. He sees cooking as a form of contemporary art. With a focus on Mediterranean cuisine, Makos creates one pan recipes, healthy dishes and some gluten-free, vegan and vegetarian recipes. He uses local, seasonal vegetables and fruits, herbs and spices, and of course olive oil. Two of the things he loves the most are the smell of a yeasty dough while it rises, and the taste of a freshly baked bread. Oh, and chocolate.