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The Washington Post

The Matermelon

The Matermelon 1.000

M. Carrie Allan for The Washington Post

Spirits Aug 20, 2014

This drink takes two classic summer picnic components, ripe tomato and fresh watermelon, and unites them with a touch of salt, the smoke of tequila and the brightness of lime.

You can use simple syrup in place of agave syrup, and you can omit the cayenne if you don’t want the heat, but do not omit the salt — it brings the flavors together.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 2 ounces fresh tomato juice
  • 2 ounces fresh watermelon juice
  • 1 ounce fresh lime juice
  • 1/2 ounce agave nectar
  • 1 1/2 ounces blanco tequila
  • Pinch salt
  • Pinch ground cayenne pepper
  • Ice
  • Lime wheel, for garnish

Directions

Combine the tomato, watermelon and lime juices, the agave nectar, tequila, salt and cayenne pepper in a cocktail shaker. Seal and shake vigorously for 15 seconds.

Add the ice; seal and shake for 30 seconds. Strain through a fine-mesh strainer into a chilled Collins or pilsener glass full of ice (discard the solids).

Garnish with a lime wheel.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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