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Mike's Mix: Smoky Watermelon Margarita

Watermelon, outside, on a hot day -- it's pretty refreshing, right? Make a margarita out of it, and you've hit upon a bestseller at Salsa a la Salsa -- Uptown Minneapolis's authentic Mexican restaurant.

Smoky Watermelon Margarita

  • 1 ½ oz Durango white tequila (or any blanco tequila)
  • 1/2 oz triple sec
  • 2 oz fresh watermelon puree
  • 6 mint leaves
  • 1 oz sour mix*

Combine all ingredients over ice; shake, and pour into Margarita glass.

Garnish rim with smoky sea salt (a combination of sea salt and liquid smoke, mixed, and air-dried).

To make the sour mix: combine 3/4 oz lemon juice, 1/4 oz simple syrup

Taste Test
A watermelon margarita is a refreshing antidote to summertime heat … and easy to prep ahead for a patio party. This one calls on a smoky sea-salt garnish, which really does add a lot to the overall flavor of the drink.

Start a day or two ahead by combining sea salt and liquid smoke in a small dish or open container, adding just enough smoke to wet the salt grains. Let the salt air-dry for about 30 minutes and then store indefinitely. You can also cube and freeze the watermelon a few days in advance, and throw it (still frozen) into a blender to puree just before mixing the drinks.

Want to make this a non-alcoholic cocktail? That's easy, too. Simply leave out the tequila and replace the traditional triple sec with a non-alcoholic version (which is widely available).

Salsa a la Salsa Uptown is the third location featuring the authentic Mexican recipes of Lorenzo Ariza The large, weather-proof outdoor patio features live mariachi music on Thursdays, Fridays and Saturdays.

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