The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Sandia

Advertisement

Ingredients

For the sandia:

½ ounce lime juice

½ ounce jalapeño-agave nectar (see recipe below)

2 ounces watermelon juice

1 ounce water

1½ ounces tequila blanco

Watermelon slice for garnish

Black pepper for garnish

For the jalapeño agave nectar:

1 jalapeño, chopped 

6 ounces agave nectar

Directions

Make the jalapeño agave nectar: In a small pot, bring 3 ounces water and jalapeño to a boil. Remove from heat and allow to steep 5 minutes. Strain, add agave, stir to combine, and let cool. Make the sandia: Add first five ingredients to a cocktail shaker, shake, and strain over ice. Garnish with watermelon and pepper.