Frida Mezkahlo Margarita + Video

This Frida Mezkahlo Margarita is a little smoky and a little sweet and served in a Tajin rimmed glass, garnished with jalapeño slices makes it a little spicy just like my girl Frida.

Happy Labor Day weekend amigos. We all work very hard and deserve to celebrate this Labor Day weekend.

I’m so excited…my mom is visiting and we will be hosting a cookout with family and friends. It’s our last hurrah to celebrate summer.

This three-day holiday weekend is the perfect time to make some cocktails and you will want to add this margarita to your menu. They are very simple to make — blend some watermelon in the blender, squeeze a lime, add some mezcal, and shake, shake, shake.

Sure, I could have called this drink a watermelon mezcal margarita on the rocks, but that’s boring. I’m calling this a Frida Mezkahlo! Get it? It’s a pretty pink margarita inspired by Frida Kahlo, but made with mezcal. I’m so punny, I can’t even stand it.

This Frida Mezkahlo Margarita is a little smoky and a little sweet and served in a Tajin rimmed glass, garnished with jalapeño slices makes it a little spicy just like my girl Frida.

Watch my video to get the fiesta started.

Yield: 2 drinks

Frida Mezkahlo Margarita

This Frida Mezkahlo Margarita is a little smoky and a little sweet and served in a Tajin rimmed glass, garnished with jalapeño slices makes it a little spicy just like my girl Frida.

Frida Mezkahlo Margarita

Ingredients

  • 2 cups cubed watermelon
  • 1 lime, juiced
  • 3 ounces añejo mezcal or tequila
  • Tajin or coarse salt for rimming
  • 1 jalapeño, sliced

Instructions

  1. Place cubed watermelon in a blender and puree until smooth. Feel free to strain, but I did not.
  2. Scatter tajin or coarse salt onto a plate. Use a lime half to wet the rim of a glass.
  3. Dip the rim of the glass into the tajin until the edge is covered. Fill the glass with crushed ice.
  4. In a cocktail shaker filled with ice, add 3 ounces of watermelon juice, lime juice, and mezcal.
  5. Shake vigorously for 30 seconds. Strain into two glasses. Garnish with jalapeño slices.

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