Melonchelada Cocktail

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Have Made It
Watermelon and beer beverage in a clear pint glass rimmed with chili seasoning and garnished with yelow watermelon wedge next to a glass pitcher of watermelon juice. Both are on top of orange and white napkin on a white and grey marble setting.

Recipe created by Chef Magnus Young for the Culinary Institute of America.

Ingredients

For the Melonchelada Juice:

For Rim:

To serve

Instructions

For the Melonchelada Juice:

  1. Cut a quarter of a seedless watermelon into chunks.
  2. Puree in a blender or food processor and strain the juice. The yield should be about 2 cups. Discard the solids or save for watermelon butter. Chill the juice.
  3. Mix watermelon juice with beer, hot sauce, Worcestershire, and lime juice.
  4. Combine flaky salt and Tajin and place on a dish.

For the Rim:

  1. Using 12-16 fluid-ounce frosty cold glasses, wipe the rims with a lime wedge. Invert the glass into the dish to coat with the salt and Tajin mixture.
  2. Add ice to each glass and pour the melonchelada into each glass. Garnish with a wedge of watermelon dusted with chili powder or Tajin.
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