This is by far the best watermelon margarita you’ll ever have! Grated feta provides just enough saltiness and creaminess for a unique summer drink!
What did I tell you in my last post? I told you that I had an extra special watermelon margarita recipe, just for you guys. So, here it is!
After my watermelon gazpacho with feta cream recipe, which is a very refreshing and light cold soup, ideally served as an appetizer, the time has come for the drinks! And what’s better than a big glass full of watermelon juice, some tequila, lime, and Cointreau? Oh, and some grated feta cheese on the rim! Yes, feta cheese! It may sound a bit weird at first, but I urge you to withhold your skepticism until you try it! 😉
I am always annoyed by the strong taste of salt every time I drink watermelon margaritas (not to mention that the amount of salt seems to dry up my lips). You see, a watermelon margarita is not like the original one which actually begs for the addition of salt to counterbalance the tartness of the lime. Watermelon is sweeter and not pungent like the lime or lemon, so it needs something less aggressive in order to shine. This less aggressive ingredient isn’t any other than feta cheese! It’s no secret to foodies that feta cheese and watermelon are meant to be enjoyed together. In this margarita recipe, feta cheese provides the perfect amount of saltiness with some extra creaminess in a way that elevates your drinking experience into something unique. And I promise you, it’s not like eating a piece of cheese along with your drink. It’s more like adding a little umami flavor to your margarita!
For this recipe, I chose to strain the watermelon juice. You see, I wanted it to have a bright red color, and after blending the watermelon flesh in the blender the juice came out not as red as I had imagined. I think it may have something to do with the air trapped inside the fruit pulp. I then decided to strain it and see what would happen. I almost couldn’t believe the bright, ruby red juice that was gathered inside my jar! However, the taste was the same. In conclusion, if you care about the color you can go the extra mile and strain your juice, using a fine cheese cloth, otherwise, don’t bother!
For the watermelon juice, cut watermelon into pieces (only the red part), remove any pits and blend in a blender until smooth.
To strain or not to strain? The only difference is in the color!
Use a cheese cloth to strain the juice. Squeeze with your hands to extract as much juice as possible.
Not all feta cheeses are the same. Some are crumblier and some are creamier. Choose a brand you like (it must be a bit salty though) and freeze a small cube in the freezer for easier grating.
Have everything chilled in the fridge (juice, alcohol, glasses)
Here, I give you a recipe for two large margaritas (about 180 ml each) but you can easily multiply it for more servings!
- 1 cup watermelon juice, cold
- ¼ cup silver tequila, cold
- 2 tablespoons lime juice
- 2 tablespoons Cointreau or triple sec
- 1 teaspoon sugar (optional)
- 1 small cube of feta cheese, frozen
- a fine grater/zester for the feta cheese
- Fifteen (15) minutes before serving, freeze feta, a fine grater and a plate (for easier grating)
- Combine watermelon juice, tequila, lime, Cointreau (or triple sec) in a jar and stir well to mix.
- Taste and add the sugar if needed. At this step, you can also adjust the tequila or watermelon juice.
- Pour some watermelon juice in a clean plate enough to just cover its surface. The plate should be wide enough to fit the top of your glasses.
- Wet the rims of two glasses by dipping them into the plate with the juice.
- Grate feta cheese in the cold plate and dip the glasses gently into the grated feta cheese.
- Fill with the watermelon margarita.
For a colder drink, make the watermelon margarita and store the jar in the freezer for 30 minutes. I don’t like to use ice cubes because they dilute the taste. If you have the time, you can make watermelon juice ice cubes.
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