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two watermelon margaritas in a salted coupe glass with a watermelon garnish.
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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 mins
Total Time15 mins
Course: Drinks
Cuisine: American, Mexican
Servings: 1 large margarita
Calories: 403kcal
Author: Jessica Mode



  • 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.



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.


Serving: 1margarita | Calories: 403kcal | Carbohydrates: 44g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 8mg | Potassium: 149mg | Fiber: 1g | Sugar: 37g | Vitamin A: 351IU | Vitamin C: 25mg | Calcium: 13mg | Iron: 0.3mg