Preparation Time 10 minutes | Serves 2
Anyone who knows me or follows my Instagram account will know that I love a spicy margarita. I actually don’t often drink, unless I’m out for a nice dinner with friends or family or it’s a special occasion, but I felt this book wouldn’t be complete without a sneaky margarita! I’ve used watermelon in this recipe for a refreshing twist. You can leave out the tequila and make a virgin margarita, if drinking isn’t your thing.
- 500g watermelon
- 90ml tequila
- 100 ml freshly squeezed lime juice
- Lime wedge and a lime wheel, to garnish
- 1 1⁄2 tablespoons chilli flakes
- 200g (11⁄2 cups) ice cubes
- 1 tablespoon sea salt fl akes
- Dried edible flowers, to garnish (optional)
Juice the watermelon in a juicer or chop it into cubes and blend down to a juice and strain through a sieve. You should have about 400ml of juice.
Place the watermelon juice, tequila, lime juice, 2 teaspoons of chilli flakes and ice in a cocktail or protein shaker and shake vigorously for 1 minute.
Combine the remaining chilli flakes and salt on a plate. Rub the lime wedge around the rims of two glasses and dip the rims in the chilli salt.
Pour the margarita into the glasses and top with a sprinkle of edible flowers, if desired. Add a lime wheel to each glass for extra prettiness. Cheers!
TIP: For a smoky version of this margarita, add 5 drops of liquid smoke to the cocktail shaker and shake with the other ingredients.
‘The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen’