This is a great summertime party cocktail!
serves 6 plus a little extra for the bartender!
Ingredients
- 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
Directions
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.
post and sandwich preparation. I’m liking this series. I would not have thought of caraway seeds nor cooking the endive but it seems to have worked well.