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Happy Cinco de Mayo with Paul Wilson

Since it's Cinco de Mayo we thought we'd share this great Watermelon Margarita recipe from Paul Wilson's Cantina.


And if you think this is great, stay tuned later in the year to check out Paul's next book Taqueria!

Serves 2

+ 125 ml (4 fl oz/1/2 cup) watermelon-infused tequila (see below)

+ 150 g (51/2 oz/1 cup) crushed ice

+ 60 ml (2 fl oz/1/4 cup) bitter lemon

+ 30 ml (1 fl oz) Cointreau

+ 3–4 cubes tequila-marinated watermelon (reserved from the watermelon-infused tequila, see below)

+ small watermelon wedges to garnish


+ 750 ml (251/2 fl oz/3 cups) blanco tequila (see Glossary)

+ 1 kg (2 lb 3 oz) seedless watermelon, cubed

Sometimes all you need is a margarita and this watermelon-based version is a great summer alternative to the classic citrus-based drink. This recipe needs to be started a couple of days in advance to give the tequila and watermelon time to infuse. It’s a refreshingly sweet, but not too sweet, drink with the bitter lemon balancing the sweetness without overpowering the delicate flavour of the melon.

To make the watermelon-infused tequila, pour the tequila into a 2 litre (68 fl oz/8 cup) jar with a lid. Top up with watermelon cubes. Seal and set aside, gently shaking occasionally, for at least 2 days or up to a week. Strain, returning the liquid to the original bottle. Reserve the tequila-infused watermelon for making the cocktail.

Combine the watermelon-infused tequila with crushed ice, bitter lemon, Cointreau and marinated watermelon in a blender and process until smooth.

Pour into chilled margarita glasses and garnish with the watermelon wedges.