Watermelon Margarita

A bright, juicy margarita made with fresh watermelon, lime, tequila, and a simple salted rim. Frozen or on the rocks.

By Matt Campbell

•

4.8

A frosty watermelon margarita in a rocks glass with a lime wedge and a salt rim on a light kitchen counter in natural window light

Jump to Recipe

When it is hot out and you want something that tastes like summer without turning your kitchen into a science lab, this watermelon margarita is the move. It is sweet from real watermelon, punchy from lime, and balanced with a salty rim that makes the whole drink pop.

You can make it on the rocks for a quick happy hour, or go frozen when you want that slushy vacation vibe. Either way, tasting as you go is encouraged. Watermelons are like people. Some are sweeter than others. (And if yours is a little shy on sweetness, you will probably want that extra teaspoon of agave.)

Fresh watermelon cubes, limes, tequila, orange liqueur, and salt arranged on a clean kitchen counter with bright natural light

Why It Works

Fresh flavor, not syrupy: Using real watermelon keeps it bright and clean tasting.
Easy to balance: A little orange liqueur and a pinch of salt bring the sweetness into margarita territory.
Works two ways: Make it shaken and crisp, or blend it frozen for a thicker, extra-refreshing sip.
Family-friendly option: The same base makes a killer watermelon lime mocktail.

Pairs Well With

Storage Tips

If you have leftover margarita mix, here is how to keep it tasting fresh.

Refrigerate (up to 24 hours): Store the mixed drink (without ice) in a covered jar or bottle. Watermelon separates, so shake or stir before pouring.
Freeze for slush (up to 1 month, best within 2 to 4 weeks): Pour into an ice cube tray. Blend the cubes later with a splash of tequila or lime for an instant frozen margarita.
Do not store with ice: It melts and waters everything down fast.

Common Questions

Do I need to strain the watermelon?

Not required, especially if you are blending. If you are shaking on the rocks and want a smoother drink, strain through a fine-mesh sieve into the glass.

How do I pick a sweet watermelon for this?

Look for a heavy melon with a creamy yellow field spot (that is the part that sat on the ground). If your watermelon is not super sweet, just add a little more agave or simple syrup and you are back in business.

Can I make a big pitcher for a party?

Yes. Multiply everything by the number of servings, mix in a pitcher, and refrigerate. Add ice to glasses, not the pitcher, so it stays strong and flavorful.

Frozen or on the rocks, which is better?

On the rocks is brighter and more lime-forward. Frozen is softer, colder, and dangerously easy to drink. Choose your adventure.

What is the best tequila for watermelon margaritas?

Blanco tequila is classic and crisp here. Reposado works too if you want a little vanilla and oak warmth, especially for evening sipping.

Can I make it without alcohol?

Absolutely. Swap the tequila and orange liqueur for sparkling water or a splash of orange juice. See the variations for an easy mocktail.

What orange liqueur should I use?

Any of these work: Cointreau, triple sec, or Grand Marnier. Use what you like and what you have. The goal is a little orange sweetness to round out the lime.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (for frozen) or cocktail shaker (for on the rocks)
Jigger or measuring cups
Citrus juicer
Fine-mesh strainer (optional)
Plate for rimming glasses

I started making watermelon margaritas after one of those afternoons where you buy a watermelon with big dreams, then realize you cannot possibly finish it fast enough. This is my favorite way to turn extra melon into something that feels festive but still totally doable on a weeknight. Plus, I love any recipe where the main instruction is basically: blend, taste, adjust, repeat.

Watermelon Margarita

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 cocktails

Ingredients

For the rim (optional but highly encouraged)

1 tablespoon kosher salt
1 teaspoon chili powder or Tajín-style seasoning (optional)
1 lime wedge, for rimming glasses

For the watermelon margarita

3 cups seedless watermelon cubes, chilled
4 ounces blanco tequila
2 ounces fresh lime juice (about 2 to 3 limes, depending on size)
1 1/2 ounces orange liqueur (Cointreau, triple sec, or Grand Marnier)
1 to 3 teaspoons agave nectar or simple syrup, to taste (watermelon sweetness varies)
Pinch of kosher salt (yes, in the drink)
Ice, for serving
Lime wedges and small watermelon slices, for garnish

A hand rubbing a lime wedge around the rim of a rocks glass next to a small plate of salt and chili seasoning on a kitchen counter

Instructions

Rim the glasses (optional). On a small plate, mix the salt and chili powder. Rub a lime wedge around the rim of two rocks glasses (full rim or half rim, your call), then dip into the salt mixture. Fill the glasses with ice and set aside.
Blend the watermelon. Add the chilled watermelon cubes to a blender and blend until completely smooth, about 20 to 30 seconds. If it is sticking, stop and scrape down the blender as needed.
Mix the margarita. Add tequila, lime juice, orange liqueur, 1 teaspoon agave, and a pinch of salt to the blender. Blend again for 5 to 10 seconds to combine. (This recipe starts with a blended base. If you want the classic shaken version, see the on-the-rocks variation below.)
Taste and adjust. You are aiming for bright and lime-forward with a lightly sweet finish. If it needs more zip, add a squeeze of lime. If it tastes a little tart or your watermelon is mild, add more agave, 1 teaspoon at a time.
Serve. For a smooth pour, strain into the ice-filled glasses. Or pour as-is for a slightly pulpy, super-fresh vibe. Garnish with a lime wedge or a small watermelon slice.

A blender pitcher filled with bright pink watermelon margarita mixture on a kitchen counter with a lime and tequila bottle nearby

Tips and variations

Frozen watermelon margarita: Use 3 cups frozen watermelon cubes (or freeze fresh cubes for at least 4 hours). Blend with the rest of the ingredients. If you want it thicker, add 1 to 2 cups ice and blend again. If it gets too thick to move, add a splash of water or a little extra watermelon to loosen it up.
On the rocks, extra crisp: Blend the watermelon by itself into a puree, then measure out 4 ounces puree. Shake the puree with tequila, lime, orange liqueur, agave, and salt in a cocktail shaker with ice. Strain into glasses.
Make it spicy: Muddle 2 to 4 thin jalapeño slices with the lime juice, then blend or shake. Start small. Jalapeños have moods.
Mocktail version: Blend 3 cups watermelon with 2 ounces lime juice, 1 to 2 teaspoons agave, a pinch of salt, and a splash of orange juice. Top with sparkling water.
Batch for a crowd (about 8 servings): Use 12 cups watermelon, 16 ounces tequila, 8 ounces lime juice, 6 ounces orange liqueur, 2 to 4 tablespoons agave, and 1/2 teaspoon salt. Chill, then stir before serving.

Two watermelon margaritas with salted rims on a simple summer table setting with a small bowl of watermelon slices and lime wedges in the background

Nutrition information is estimated.

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