Mark and I love margaritas. You may have gathered that from the beefy quesadillas post, or maybe the grapefruit margarita post. Anyway, we also love playing with different heat levels and flavors for margaritas. As a bartender back in Kansas City, I was introduced to fresh squeezing all sorts of juices for Sunday brunch. I used to loathe that shift, simply because I would go through an entire case of oranges for all the fresh-squeezed mimosas everyone would consume on Sunday mornings. (Not that I blame them. Sundays are for mimosas.)
Despite my animosity towards the labor that went into this shift, there was one thing I always looked forward to on Sunday mornings: fresh squeezed grapefruit juice. Seriously DELICIOUS. I would squeeze myself a couple of these as a reward for all of my hard work providing everyone else with delicious mimosas. If only I could have had a grapefruit mimosa…hmm…
So I love grapefruit juice. Fresh grapefruit juice is the best, and is so easy to acquire. The store across the street from us in Chicago sells random fresh squeezed juices everyday, and we happened to stumble upon grapefruit the other day. Score! There was also another juice hidden in the black hole of crushed ice that we had never seen before: WATERMELON!
Considering winter in Chicago is like a dark, looming death trap lingering over the city for far longer than it was invited, simple things such as seeing fresh watermelon juice make us giddy enough to recall the warm, summertime moments we had for a couple of months last year. Nothing says summer quite like the lake, grilling out, maybe a float trip or two, and watermelon. (That may be a stretch, but I’m going with it.)
I have mentioned before that I LOVE Mark’s margaritas. He always throws some ingredients together and comes out with a magical concoction. I’m jealous, but not enough to turn any of them down. Exclusively for aflavorjournal.com, Mark has so generously offered is services for the good of myself and for all of you! 🙂 Using our watermelon and grapefruit juices in combination with typical margarita ingredients, I present you with the watermelon margarita!
|side note| : If you cannot find pre=made watermelon juice, here is an easy way to make your own thanks to Food & Wine Magazine [Watermelon & Tequila Cocktail Recipe]
- In a blender, purée the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. [taken directly from Food & Wine]
- 2 slices fresh jalapeño, with seeds
- 1 lime wedge
- 3 oz. fresh watermelon juice
- 1 oz. fresh grapefruit juice
- 2 oz. margarita mix
- 2 oz. silver tequila
- 1 oz. triple sec
- 1 - 2 oz. light beer (to taste)
- Muddle jalapeño slices in large shaker tin.
- Build all liquid ingredients, except beer, into tin.
- Add ice and shake vigorously. Strain into a tall pint glass 3/4 full of ice, and add beer to taste.
- Pour entire contents of glass back into shaker tin, and then back into pint glass to adequately mix ingredients together. Repeat this three times.
- Garnish with salt rim, lime wedge, or grapefruit wedge!
- If done properly, the heat of the jalapeño will definitely come through in this cocktail. You can tone it down a little by omitting a lot of jalapeño seeds and membranes, or only using one slice of jalapeño.