If desired, use a melon baller to scoop out 8-24 balls from the watermelon and chill, for garnish (this step is totally optional). Using a Chef Knife, slice remaining watermelon into 1”-thick slices. Remove peel and cut into 1” chunks.

Heat a Grill Frying Pan on a grill over medium-high until hot, 3–5 minutes. Add watermelon and char lightly, turning occasionally, until caramelized, 4-6 minutes. Remove from heat and let watermelon cool to room temperature, blend in a blender until smooth. Chill until ready to use.

Cut 1 lime into 8 wedges. Cut the remaining limes and grapefruit in half and juice, keeping the juices separate. Chill until ready to use.

Pour 1 oz. lime juice into an Appetizer Plate. Place 2 Tbsp. Tajín in another small Appetizer Plate. Dip the rim of a Coupe Glass into the lime juice, rotating so ¼” of the outer rim is coated in lime juice. Then dip into the Tajín to coat the outer rim.

Combine 2 oz. tequila reposado, 1 oz. watermelon juice, 1 oz. lime juice, ½ oz. grapefruit juice, and ½ oz. orange liqueur in a cocktail shaker with ice. Shake vigorously to combine.

Pour in the cocktail and garnish with lime wedge. Drop a watermelon ball into the coupe, or place 2-3 on a cocktail pick and place on the rim, if using.

Repeat with the remaining ingredients to make a total of 8 cocktails.