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Watermelon Tomato Margarita

Watermelon Tomato Margarita Recipe

Servings 1 cocktail
Author Brandon Matzek


For the Watermelon-Tomato Juice:

  • 1 1/2 pounds seedless watermelon, cubed (remove skin and rind, then weigh)
  • 1 pound ripe red tomatoes, quartered (I used a mix of heirlooms and vine tomatoes)

For a single Margarita:

  • 2 ounces watermelon-tomato juice
  • 1 1/2 ounces Olmeca Altos Reposado Tequila or Plata Tequila
  • 3/4 ounce freshly squeezed lime juice
  • 3/4 ounce simple syrup*
  • Small pinch of kosher salt

For a large batch of Margaritas:

  • 30 ounces watermelon-tomato juice
  • 22 1/2 ounces Olmeca Altos Reposado Tequila Or Plata Tequila
  • 11 1/2 ounces freshly squeezed lime juice
  • 11 1/2 ounces simple syrup*
  • 1 teaspoon kosher salt

Basil sprigs, for garnish


  1. Combine watermelon and tomato in a blender, and puree until smooth. Pour mixture through a fine mesh strainer into a clean bowl. You should have about 30 ounces of watermelon-tomato juice.
  2. To make a single cocktail, combine watermelon-tomato juice, tequila, lime juice, simple syrup and kosher salt in a short tumbler filled with ice. Stir to combine and chill. Garnish with a basil sprig.
  3. To make a large batch of margaritas, combine all ingredients in a large pitcher, stirring to combine and dissolve the salt. Fill individual glasses with ice, and pour margarita as needed. The mixture will separate in the pitcher over time, so have a spoon ready to mix before serving. Garnish each glass with a basil sprig.

Recipe Notes

* Simple syrup is made by warming up equal parts sugar and water, and stirring until the sugar is dissolved. Recently I’ve been making this in the microwave! But you can also easily prepare on the stovetop.