Watermelon Margaritas

Method

Method for 2 drinks

1. For the salted rim, combine sea salt and cayenne in a shallow bowl. Set aside.
2. Pop your watermelon in a blender/NutriBullet/food processor and blend until smooth. Pass through a sieve to strain.
3. In a cocktail shaker or Mason jar, add ice, watermelon juice, tequila, Cointreau, lime juice and jalapeño, and shake to combine.
4. Run a leftover lime half along the rim of two glasses, then dip the rims into the salt mixture.
5. Fill the glasses with ice, then pour in the margaritas. Drink!

Method for 10 drinks

1. Combine a couple tbsp each of sea salt and cayenne in a shallow bowl. Set aside. 
2. Cut a very thin base from the bottom of the watermelon so it will stand up flat. Cut the top, then use a knife to cut a circle. Use this circle as a guide to scoop the flesh out using a spoon. Be careful not to get toooo close to the bottom in case you puncture it which will cause all the marg to leak. 
3. Rub the rim with lime juice to help prevent it from oxidising and going brown/yellow. 
4. Add scooped our watermelon to a blender/NutriBullet/food processor and blend until smooth. Pass through a sieve to strain. 
5. Add ice, watermelon juice, tequila, Cointreau, lime juice and jalapeño to the watermelon vessel/jug and stir to combine. 
6. Cover and put in the fridge until you’re ready to serve (you can do this up to 2 hours before and they’ll still taste fresh and delicious). 
7. Roll limes around rims of glasses to dampen with juice, then dip in the salt and cayenne mix. Use a ladle to spoon into glasses filled with ice 🍉🍸