Sandia Margarita Recipes

Steps:

• Spread kosher salt on a small plate. Moisten the rim of a pint glass with the lime wedge. Press the rim into the salt to rim the edge. Fill the glass with ice, add the lime wheel and set aside.
• In a mixing glass, lightly muddle cilantro leaves and 2 of the jalapeno slices. Fill 2/3 of the way with ice and add the tequila, Cointreau, lime juice, orange juice, agave nectar and lemon juice. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds.
• Strain the drink into the rimmed glass. Garnish with the cilantro sprig and the remaining 2 jalapeno slices and serve.

Steps:

• Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
• Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
• Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

Steps:

• Cut a small slice from the base of the watermelon to stabilize it, and then cut the watermelon in half horizontally. Cut 4 stars from the top half of the watermelon, and then save the remaining watermelon for another use.
• Cut the flesh of the pineapple into 4 stars. Cut the remaining flesh into 1-inch cubes.
• In the base watermelon, score 2 lines down the center of the flesh lengthwise, creating a central strip of watermelon. Scoop out the watermelon flesh on either side of the strip with a large spoon and cut into large chunks.
• For the fruit skewers: Thread 4 strawberries on a 6-inch wooden skewer and the remaining 4 strawberries on another 6-inch skewer. Thread each watermelon star on a 6-inch skewer. Thread each pineapple star on a 6-inch skewer.
• Put the watermelon chunks, pineapple chunks, mango slices and jicama batons in a large bowl. Add the chamoy, tajin, lemon juice and hot sauce and toss to combine. Pour the fruit into the cavities of the watermelon. Then decorate with the star skewers and the tamarind candies. Sprinkle with more tajin over the top and serve.

Steps:

• Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; boil 1 minute. Remove from heat; cool.
• Process watermelon in a blender until smooth. Combine all ingredients, and shake well.