Can a watermelon cocktail spiked with tequila be a legit Bloody Mary? Taken from Ellen Brown’s The Bloody Mary Book, this refreshing Bloody swaps out most of the usual tomato—which is a fruit, after all—for the juicy, fragrant flesh of seedless watermelon. It’s a clever trick that renders the drink a little softer, a little more delicate. This recipe makes enough for six drinks—perfect for a cozy party or a really great brunch for two. The mix can be made up to two days in advance and refrigerated, tightly covered.
Blushing Pink Adobe
3 cups watermelon
1 Cup tomatoes
1 Cup cucumber
1 to 2 chipotle chiles
2 to 3 tbsp adobo sauce
1/3 Cup lime juice
2 tbsp agave nectar
1 tbsp orange bitters
.25 Cup cilantro
3 tbsp Tajín
9 to 12 oz tequila
- Place the watermelon, strained tomatoes, cucumber, chiles and adobo sauce in a food processor or blender, and purée until smooth.
- Strain the liquid through a sieve, pressing with the back of a spoon to extract as much liquid as possible.
- Combine the strained liquid with the lime juice, agave nectar, orange bitters and chopped cilantro in a pitcher, and stir well. Season with smoked salt to taste, and chill well.
- Rim 6 14-oz glasses with Tajín, if desired.
- To serve, pour about 6 ounces of the mix into a pint glass, add 1.5 to 2 ounces of liquor, and fill the glass completely with ice. Roll the drink between two pint glasses to chill. Alternatively, pour the liquor and mix into a pitcher filled with ice and stir well with a bar spoon.
- Strain the drink into a rimmed glass using a funnel to avoid wetting the rim.
- Add ice cubes, and garnish each drink as desired. Serve immediately.