Photo by Mac Kilduff

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One drink

    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:

  1. In a small pot, bring 3 ounces water and jalapeño to a boil.
  2. Remove from heat and allow to steep 5 minutes. Strain, add agave, stir to combine, and let cool.

Make the sandia:

  1. 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

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