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Grilled Watermelon Margarita

This unique cocktail blends high heat with cool melon for the ultimate summer drink.

Jenn Le

45 Minutes
8 Servings
  • 2 ½ pound piece seedless watermelon (or 1 pound peeled and cubed)
  • 11 limes
  • 1 medium red grapefruit
  • 16 ounces tequila reposado
  • 4 ounces orange liqueur such as Jalisco 1562 Orange Liqueur or Patron Citronge
  • Tajín Clásico or other chili lime seasoning, for garnish

    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.