Kids are headed back to school and Thanksgiving decorations are already starting to show up in stores, sigh, Labor Day weekend might be your one last shot at summer, so before this fleeting season is over, promise me you’ll make up a batch of these margaritas before it’s too late.
Watermelon Infused Tequila
1 part watermelon
2 parts tequila
Cube watermelon into a lidded container. Cover with tequila, close the lid, and let sit on a cool, dark spot for at least 3 days, 5 is better,
Using a fine mesh strainer, strain the watermelon from infused tequila. Be careful not to crush the watermelon, as the extra liquid will just dilute the tequila and not add a whole lot of flavor. Discard the watermelon. Note that you will end up with more liquid than you started with, so I refilled the tequila bottle and poured the rest into a mason jar (seemed fitting).
Store in the fridge until ready to use.
Math note: I used one of the body-sized 1.75L bottles of Kirkland Silver Tequila. So 1.75L divided by 2 equals .875L, or pretty darned close to a gringo quart of watermelon.
2 double old fashion glasses
4 ounces infused tequila, strained
Juice of 1 lime (about 1/4 cup)
1/4 cup simple syrup (recipe follows)
2 teaspoons orange liqueur
Course salt or Tajín seasoning
Bring 2 cups water to a boil. Stir in 2 cups of granulated sugar. Reduce heat to low and stir just until the sugar dissolves completely. Remove from heat and let cool. Pour off into a sealable container (again, I used a mason jar) and store in fridge until ready to use.
Rim the glasses with salt or Tajín (or a bit of both) and fill with ice. Combine tequila, lime juice, syrup, and orange liqueur. Divide into glasses. Enjoy!