Jalapeno Angelrita Watermelon Slices

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Posted on by Julia Bryant

JALAPENO ANGELRITA WATERMELON SLICES

Cinco de Mayo is only a few weeks away and we’ve got the best recipe to celebrate with — Jalapeno Angelrita Watermelon Slices!

Nothing says, “Hello Summer,” like watermelon and with the weather we’ve been having here in Montana, we could use a little nudge for sunshine. These babies are packed full of flavor, and of course, booze. Lucky us, Cinco de Mayo is on Saturday this year!

We’ve combined our Jalapeno infused Destroying Angel Whiskey with all the goods for Headframe Spirits’ version of a margarita, “The Angelrita,” and let it soak for 12 hours into freshly-cut watermelon. THIS will be the life the party!

Here’s what you’ll need:

1 Cup Jalapeno infused Destroying Angel (takes 1 week to make)

1 Baby Seedless Watermelon

1/4 Cup Simple Syrup (add more if your watermelon is not sweet)

1/2 Cup Triple Sec

3 Juiced Limes + 1 Lime for Garnish

Margarita Salt

 

In a large bowl combine: Whiskey, Simple Syrup, Triple Sec, and Lime Juice. Whisk. Cut your watermelon into small triangles, and place them in a single layer on a cookie sheet. If your watermelon is not sweet, add more simple syrup to your recipe (2 Tb. more). Take your boozy mixture and pour it onto your watermelon slices. Cover your cookie sheets with plastic wrap and place in the fridge for 6 hours. After 6 hours turn slices over and place back into the fridge for an additional 6 hours. Leave in the fridge for a maximum of 24 hours – they will be ready to serve after 12 hours.

Serve watermelon very cold! It’s important for the taste and texture. You can throw them into the freezer for 20 minutes if you will be taking them outside. Dip a small amount of the watermelon into the margarita salt or sprinkle some onto each piece then garnish with slices of lime. MMmmmmm… Enjoy!

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