Mike's Mix: Smoky Watermelon Margarita
Watermelon, outside, on a hot day -- it's pretty refreshing, right? Make a margarita out of it, and you've hit upon a bestseller at Salsa a la Salsa -- Uptown Minneapolis's authentic Mexican restaurant.
Smoky Watermelon Margarita
- 1 ½ oz Durango white tequila (or any blanco tequila)
- 1/2 oz triple sec
- 2 oz fresh watermelon puree
- 6 mint leaves
- 1 oz sour mix*
Combine all ingredients over ice; shake, and pour into Margarita glass.
Garnish rim with smoky sea salt (a combination of sea salt and liquid smoke, mixed, and air-dried).
To make the sour mix: combine 3/4 oz lemon juice, 1/4 oz simple syrup
Taste Test
A watermelon margarita is a refreshing antidote to summertime heat … and easy to prep ahead for a patio party. This one calls on a smoky sea-salt garnish, which really does add a lot to the overall flavor of the drink.
Start a day or two ahead by combining sea salt and liquid smoke in a small dish or open container, adding just enough smoke to wet the salt grains. Let the salt air-dry for about 30 minutes and then store indefinitely. You can also cube and freeze the watermelon a few days in advance, and throw it (still frozen) into a blender to puree just before mixing the drinks.
Want to make this a non-alcoholic cocktail? That's easy, too. Simply leave out the tequila and replace the traditional triple sec with a non-alcoholic version (which is widely available).
Salsa a la Salsa Uptown is the third location featuring the authentic Mexican recipes of Lorenzo Ariza The large, weather-proof outdoor patio features live mariachi music on Thursdays, Fridays and Saturdays.