Okay. I agree; at first glance, this drink may not seem super American, but even forgetting for a second the fact that Mexico is very much part of North America, this sugar-free watermelon margarita is still totally ‘MERICAN as fuck and quite appropriate to drink while celebrating the Fourth of July. Let me explain: It’s made with watermelon. The end.
Now that that’s out of the way, let me tell you all the other ways this drink is great.
For starters, it totally adheres to my fucked-up version of a Whole30 — which is really strict except for the fact that it also allows for the unlimited consumption of carb-free straight booze (whiskey, vodka, tequila, etc.). In fact, it’s totally sugar free, unless you count alcohol sugars and the sugars that occur naturally in the fruit (which I don’t). It’s made with just watermelon juice, fresh-squeezed lime juice, tequila, and sea salt. And about that sea salt: It’s IN the drink; not on the rim of the glass. I admit that happened mostly because I like salty margaritas but didn’t want to muck up my beautiful new vintage margarita glasses that I think are actually Italian champagne coupes, but whatever. It WORKS. Remember how your grandma used to put salt on watermelon? It’s like that. But plus tequila.
So I guess the only thing left here is figuring out how you take your margarita: frozen or on the rocks?
Well, TOO FUCKING BAD. This one is neither. It’s served up. I shake all the ingredients with ice in my fancy mason jar, then strain it into the glass and give it an aromatic garnish of fresh basil.
Guys, I really think I’ve revolutionized the margarita here. Except that really I’ve just made it like a daiquiri and put salt in the drink instead of on the rim. Which — now that I think about it — is actually probably pretty revolutionary. Kind of like the war that won this great nation its independence. (SEE WHAT I DID THERE?)
Sugar-Free Watermelon Margarita
½ cup watermelon juice*
1 ounce fresh-squeezed lime juice
1½ ounces tequila
Pinch sea salt
Fresh basil, for garnish
Add the watermelon juice, lime juice, tequila, and sea salt to a cocktail shaker with a handful of ice. Shake well and strain into a coupe or margarita glass. Garnish with the fresh basil and another pinch of sea salt if you’re feeling salty.
*Easy. Just blend watermelon and strain it through a fine mesh sieve. About 2½ cups of haphazardly chopped watermelon gave me a little more than 1½ cups juice.
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