1 jalapeno, thinly sliced
¾ cup white tequila
8-10 cups watermelon chunks (a large dice)
½ cup fresh lime juice
⅓ cup Triple Sec
¼ cup simple syrup
salt, chili powder, and lime juice for salting rims of glasses
- Place tequila and about 4 slices of jalapeno in a glass measuring cup and place in the refrigerator for 1 to 4 hours depending on how spicy your jalapenos are and how spicy you want the tequila to be. Take a taste after 1 hour and decide whether it is spicy enough. If so, remove jalapenos.
- Place watermelon (you may need to do it in batches) in a blender and blend until liquified.
- Pour watermelon through a fine-meshed strainer, pressing on it with the back of a spoon to get all the liquid through. Measure out 3 cups of watermelon juice.
- In a large pitcher, combine the 3 cups watermelon juice, tequila, lime juice, Triple Sec, and simple syrup.
- Place salt with a little chili powder mixed in on a plate. Coat rims of 4 glasses with lime juice and dip in salt mixture.
- Fill the glasses with ice and pour Margaritas into glasses. Garnish with lime slices and jalapeno slices if desired.
To make a simple syrup, combine equal parts sugar in water in a small saucepan and heat over medium heat, stirring frequently until sugar is dissolved. Remove from heat and cool. Can be stored in refrigerator for future use.
1 tbsp fresh lime juice
4 large spearmint leaves, plus more for garnish
4 baby arugula leaves
2 tsp sugar (I used raw, use your favorite sweetener)
1/2 cup brewed green tea, chilled
1 oz white rum
Muddle the lime juice, mint, arugula, and sugar together in a tall Collins glass until the leaves bruise lightly and the flavors release. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir well and garnish with mint and lime.