Habanero Watermelon Margarita

Habanero Watermelon Margarita

1

At the Thistle Inn in Boothbay Harbor, owners Anya and Dick Reid are having a lot of fun with a great bar staff and a new cocktail repertoire. One of the creations has that fantastic sweet-spicy thing happening that’s become super popular. It’s the Habanero Watermelon Margarita. Before your first sip, the aroma fresh-cut watermelon entices you, followed by the mint and lime. The mint is a lovely unexpected treat. And the homemade hot sauce is killer. It’s a blend of hot peppers that offers just enough spice on the tip of your tongue, but doesn’t linger. For those spice junkies, ask the bartender to muddle some hot peppers.

Habanero Watermelon Margarita

2 ounces fresh watermelon

1 ounce watermelon simple syrup (made from sugar and strained watermelon purée)

Splash of fresh lemon juice

1 lime wedge

1 teaspoon habanero hot sauce (they use a house-made sauce with roasted habaneros, jalapeños, Thai chilis, red peppers, garlic, and scallions blended with a touch of raw apple cider vinegar)

3 ounces of silver tequila (we like Espolòn Blanco)

½–1 ounce oz Cointreau

The Thistle Inn House Sour Mix

Sprig of mint


The Thistle Inn House Sour Mix

1½ cups lime juice

½ cup lemon juice

2 cups sugar

Habanero Watermelon Margarita

Muddle the watermelon, simple syrup, lemon juice, lime wedge, and hot sauce then add ice, tequila, Cointreau and sour mix. Garnish with mint and serve.


The Thistle Inn House Sour Mix

Combine in a gallon container and fill to the gallon line with water.


From Issue

No. 05 / Summer 2018

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4