html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Watermelon Margaritas


Wednesday, July 11, 2012

Watermelon Margaritas

In college, my friends and I would spend our Thursday nights prettily perched in the booths of a dimly lit hotspot called Café du Nord in San Francisco. With our burgundy lips, smoke-colored eyelids, and black velvet chokers, we would slip into that place as if we owned it. Kisses for some. Come hither stares to others. And to complete the mysterious-woman-in-a-bar look we were working so hard to achieve, we needed a drink. But not just any drink. It had to be the drink that said, "Who knows what the night may bring?"

For this task, we chose the Blue Lemonade. 

Don't pretend like you've never seen one. It's neon turquoise like certain flavors of Gatorade and Jello, comes in a tall, skinny glass, has a maraschino cherry floating on top, rots your teeth just by looking at it, and should never, ever be ingested. Unless, of course, it's a bright, sunny day, you're Ann Margaret on a boat, and it's 1964.

For years after the Blue Lemonade era, I poo-pood anything that was too bright as gauche and juvenile. Then, this past weekend, I started futzing around in the kitchen with a watermelon and decided that the Watermelon Margarita is not only respectable, it's downright delectable. So make a pitcher, invite some friends over, and don't talk. It's much more mysterious that way.

Watermelon Margaritas
3 ½ cups cubed, seedless watermelon
½ cup tequila blanco
2 tablespoons agave or simple syrup
3 tablespoons fresh lime juice
1 tablespoon Cointreau
Watermelon chunks

Combine watermelon, tequila, syrup, lime juice, and Cointreau in a blender. Process until smooth. Pour over ice and garnish with a few chunks of watermelon. Serves 6.

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