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


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.



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


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.