After trying "agua de sandia" (watermelon water) at our favorite Mexican restaurant in Sedona (Tortas del Fuego), I was inspired to create a new summer cocktail.
- half an organic, seedless watermelon (~8-inch diameter), refrigerated overnight
- 1-2 limes, juiced (~1Tbs)
- top-shelf tequila (2-4oz, to taste)
- Angostura bitters
- coarse salt
It's so simple to make, it doesn't really merit an extended Instructable. Scoop the watermelon flesh into the blender, add lime juice, tequila to taste, two dashes of Angostura bitters, and a small pinch of coarse salt. Blending will bring it to a creamy consistency, but you could just juice the watermelon and use a shaker.
So simple, so refreshing.