A fresh, crisp, and unique twist on the classic margaritas!
Yesterday was a day to celebrate because it was my husband and I’s one year anniversary! The past year has been amazing and crazy and wonderful and sometimes challenging and all together a huge blessing. Definitely worth toasting to! And definitely needing a special, celebratory drink!
This Watermelon Basil Margarita recipe kicks up your typical margarita with new, fun flavors. Both watermelon and basil add a unique twist! Watermelon is just a must in summer. It’s fresh, it’s hydrating, and it’s bright and colorful! You are going to love how the watermelon tastes in this drink!
And that brings us to the basil – oh, how awesome is basil! I love that it is so easy to grow. I love the freshness and all the dishes it complements. So, why not throw it in this revamped margarita?? You’ll chop it up nice and tiny and toss it in your pitcher. How much you want to add is completely up to you! I did just one teaspoon freshly chopped basil and that was a very mild taste. Next time, I’m definitely going to serve it with more, probably one tablespoon to give it a fuller flavor. Either way is great, so chop and taste, chop and taste, until it’s in that perfect spot for you.
One super fun thing I developed for this drink too – – – freeze little cubes of watermelon in your freezer for about an hour or more and use as “ice” in your cups! It keeps your drink cold without watering it down!
- ⅔ cup sugar
- ⅔ cup water
- 1 and ½ cups tequila
- 1 cup orange liqueur (like Triple Sec)
- 1 cup lime juice, freshly squeezed
- 1 teaspoon to 1 Tablespoon basil, finely chopped
- 4-5 cups chopped watermelon
- Make your simple syrup by heating the sugar and water in a saucepan over medium heat until the sugar is completely dissolved. Add to a large pitcher.
- Add the tequila, orange lequeur, lime juce, and basil to the pitcher.
- Blend or puree the chopped watermelon until smooth and measure out 2 and ½ cups to add to your pitcher. If you do not want any small chunks of watermelon, first pour the watermelon through a strainer and then measure out and add.
- Garnish with basil, rim the cup with salt or sugar, and freeze small cubes of watermelon to use as "ice" in your glasses.
Storage suggestion: Best enjoyed within two days. Store covered in refrigerator.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work.
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