- 7½ pound seedless watermelon, rind removed, fruit cut into 1-inch cubes
- 2 teaspoon super fine sugar
- 9 ounce silver tequila
- 36 whole basil leaves, plus more for garnish
- 3 ounce triple sec
- 6 cup cracked ice
Place 24 of the watermelon cubes on a baking sheet lined with parchment. Cover with plastic wrap, and freeze at least 3 hours and up to 2 days.
Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl, discarding the solids. You should have about 3 cups of juice, add a bit of water if necessary.
Place tequila and basil in a glass pitcher, and crushing the leaves of basil lightly with the back of a wooden spoon to release oils. Stir in watermelon juice and triple sec. Set aside about 1 hour for flavors to meld.
Place a few watermelon cubes in each of the glasses. Using a cocktail shaker, mix about 3/4 cup margarita with 1 cup cracked ice. Strain into one of the glasses. Discard ice and any basil leaves left in the shaker, repeat for each cocktail. Serve garnished with basil, optional.
serves 6 plus a little extra for the bartender!