Mexican Watermelon Hibiscus Margarita with Chili Salt Rim and Fresh Lime

Ingredients

• 2 oz silver tequila
• 1 oz Cointreau or triple sec
• 3 oz fresh watermelon juice (blended and strained)
• 1 oz fresh lime juice
• 1/2 oz hibiscus syrup (or grenadine with 1/4 tsp dried hibiscus steeped 5 min)
• Ice cubes
• For the chili-salt rim: 2 tbsp flaky sea salt, 1 tsp Tajin or chili powder, 1/4 tsp cayenne
• Lime wedge for rimming
• Watermelon wedge for garnish
• Lime wheel for garnish
• Fresh or dried hibiscus flower for garnish

Instructions

1. Make chili salt: mix flaky salt, Tajin, and cayenne together on a small flat plate.
2. Run a cut lime wedge around the rim of a wide-mouthed cocktail glass. Dip rim into chili salt and rotate to coat evenly. Fill glass with ice.
3. Blend 1 cup fresh watermelon chunks until smooth. Strain through a fine-mesh sieve to get clear watermelon juice. You need 3 oz.
4. Combine tequila, Cointreau, watermelon juice, lime juice, and hibiscus syrup in a cocktail shaker filled with ice.
5. Shake vigorously for 15-20 seconds until the shaker is frosty cold on the outside.
6. Strain into the prepared chili-salt-rimmed glass over fresh ice.
7. Garnish with a watermelon wedge on the rim, a lime wheel, and a hibiscus flower. The drink should be deep magenta-pink with a frosty, salt-spiced rim.