Restaurant Style Watermelon Margarita

two watermelon margaritas in a salted coupe glass with a watermelon garnish.

5 from 2 votes

Restaurant Style Watermelon Margarita

Learn how to make a restaurant worthy margarita with only five ingredients. This is everything you love about a classic margarita recipe with a twist using watermelon juice.

Prep Time15

Total Time15

Course: Drinks

Cuisine: American, Mexican

Servings: large margarita

Calories: 403kcal

Author: Jessica Mode

Equipment

Ingredients

4 cups roughly cubed watermelon (2 inch)
2 ounces blanco tequila
2 ounces Cointreau orange liqueur
2 ounces lime juice freshly squeezed
¾ ounce agave syrup
Morton kosher salt for garnish
lime wedge for garnish
watermelon wedge for garnish

Instructions

Add cubed watermelon to a blender. Blend on high until watermelon juice has formed and no large pieces of watermelon remain. Using a fine mesh strainer, strain the watermelon juice to remove the excess pulp.
To a cocktail shaker add 4 ounces of watermelon juice, tequila, Cointreau, lime juice, agave syrup, and ½ cup of ice. Shake for 30-45 seconds until chilled.
To serve, use a lime wedge or extra agave syrup to wet the rim of a margarita glass. Dip the rim of the glass into Morton kosher salt. Add ice cubes as needed to the glass, then strain margarita mix over ice. Add a small wedge of watermelon and lime wedge to a cocktail pick as a garnish. Serve immediately.

Video

Notes

You will have remaining watermelon juice (enough to make 4 margaritas). You can store the leftover watermelon juice in an airtight container in the refrigerator up to 2 days.

If you prefer drinking reposado tequila, you can substitute equal proportions of blanco tequila for a reposado.

If you do not have access to Cointreau, you can substitute equal proportions of another orange liqueur such as triple sec or Grand Marnier.

Nutrition