Melon Margarita

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We just booked a trip to Mexico for early this winter and I’m feeling inspired. In the mood for something that says ‘fiesta’, I made a tasty twist on the margarita. This melon margarita is bursting with real melon and fresh lime juice.

I love tequilas and mezcals. I like drinking them straight, on the rocks, or in delicious cocktails. They remind me of warm nights and tropical breezes, hidden cocktail bars in the jungle that you find by following the murmur of distant music. I can’t wait to be reliving these moments soon – but in the meantime, I’m happy just sipping on this flavourful rendition.

how to make a melon margarita

In a shallow dish, mix together lime zest with equal amounts of sugar and kosher salt.

Cut your zested lime in half and juice it (for using in the margarita) then use the inside of the rind to wipe around the edge of your glass. Dip the moistened glass into the sugar+salt mixture to rim the glass.

Purée the honeydew melon in a blender. Or you could pulverize it with a muddler. I recommend the latter if you have any anger to let out. Make sure that you have a nice, ripe melon to get the best flavour. To tell if a honeydew is ripe, sniff the stem end. It should smell fresh and sweet.

Add the melon purée, blanco tequila, Cointreau, lime juice, and agave syrup into your cocktail shaker with some ice. Shake it for about thirty seconds. This infuses the cocktail with air bubbles, making it cloudy and pretty.

Strain the cocktail into your prepared glass. Shaking it on ice brings it to the perfect cold temperature, though you could serve this on crushed ice if you prefer.

I used this:

cocktail bar set

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What is your favourite flavour of margarita? Let me know in the comments below. For another wonderful, travel-inspired cocktail, try out Bahamas rum punch. You will feel like you’re on a beach in no time.

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