- 1/2 cup sugar
- 1/2 cup water
- 3 jalapeños, thinly sliced into rounds
- 2 cups sugar
- 2 cups water
- 2 tbsp lime zest
- 1/2 cup lime juice
- 2 cups tequila
- 3/4 cup orange flavored liquor, such as triple sec or Cointreau
- lime simple syrup
- 4 lb seedless watermelon
- 8 oz cotija cheese, crumbled (feta or ricotta salata can be substituted)
- lime zest, for garnish
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In a small saucepan combine the sugar, water, and jalapeño slices and set over medium heat. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes and remove from the heat.
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Place jalapeños and the cooking syrup into an airtight container and chill.
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Combine all ingredients in a small saucepan set over medium heat. Stir until sugar is completely dissolved and then remove from the heat. Chill.
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In a medium bowl whisk together the lime simple syrup, tequila, and orange liquor.
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Cut the watermelon into one inch thick slices. Using a 1 1/2 inch cookie cutter, cut out rounds from each slice and place into a large, flat container and set aside.
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Pour the margarita marinade over the watermelon rounds. Cover and chill for at least 2 hours and up to 6 hours.
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To serve: Remove watermelon from margarita marinade and place in a single layer on a platter. Scatter cotija cheese over the watermelon. Place one candied jalapeño slice on top of each watermelon round and skewer with a bamboo skeweror cocktail fork. Garnish with lime zest and serve.
Special Equipment: 1 1/2 round cookie cutter
- I recommend 1 inch thickness and 1 1/2 inch rounds as the optimal serving size.
- If you don't have a round cookie cutter, slice the bites into even 1 1/2 inch squares.
- BONUS! Save the watermelon scraps to mix up with the leftover marinade for frozen watermelon margaritas.
- Cotija cheese is my go-to for topping, but feta or ricotta salata can be substituted.
- The leftover jalapeño syrup can be stored in the refrigerator and used to flavor cocktails.