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
1 jalapeño, chopped
6 ounces agave nectar
For the sandia:
For the jalapeño 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.
- Recipe by John Lewis of Lewis Barbecue in Charleston, South Carolina