Watermelon-Basil Mezcal Margarita
Upgrade your summer cocktail game with this smoky-sweet mezcal margarita. (Decorative fruit skewers optional, but obviously recommended.)
Servings: 1 cocktail
Ingredients
- Flaky salt for rimming the glass optional
- 4-6 large fresh basil leaves depending on how much basil flavor you like
- 1 ounce fresh lime juice
- 3 ounces fresh watermelon juice recipe follows
- 2 ounces mezcal or tequila
For the watermelon juice:
- 3 cups cubed watermelon
For garnish: (optional)
- Watermelon cut into roughly ½-inch cubes
- Lime wedges I recommend slicing your limes into ¼-inch rounds, then slicing each round into four triangles.
- Fresh basil leaves
- Bamboo skewers
Instructions
- If you plan to garnish your cocktail with a fancy fruit skewer, make that first. Trim your bamboo skewer so that it's about 1-inch taller than the cocktail glass you plan to use. Thread a cube of watermelon onto the skewer, a lime wedge, and a basil leaf. Repeat until the skewer is full. (It’s usually best to end on a watermelon cube for stability and presentation purposes, but don’t stress about it.) Briefly set aside.
- Next, make the watermelon juice. Place your cubed watermelon in a blender and puree until smooth. Strain through a fine mesh strainer (yes, a pasta strainer will work if that’s all you have) into a glass or mason jar.
- If you like a salt rim on your marg, pour some flaky sea salt onto a small plate. Moisten the rim of your cocktail glass and dip it in the salt.
- Add the basil leaves and lime juice to a cocktail shaker and muddle gently. Add the watermelon juice, mezcal and a few ice cubes and shake vigorously to combine.
- Strain the margarita into the rimmed cocktail glass and garnish with a decorative fruit skewer if you like.
Notes
If you're making margs for a crowd, feel free to prep your decorative skewers in advance. Once assembled, place them on a large plate, cover them with a damp paper towel, and refrigerate until ready to serve.