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How to make Taquerio's Fresh Watermelon Margarita

Sometimes God smiles. In our case, my wife and Eileen don't require much Celestial intervention for happiness.

For example, Taquerio in Mystic is a spot we like to visit for many reasons. Last week, as we lunched on the patio, manager Jake Jaramillo walked by holding a large cocktail that contained the vibrant tropical colors of Paul Gaugin if he was a bartender. Jake explained the drink was made by mistake and he wondered if we would care to try it.

I don't drink anymore, but Eileen enjoys alcoholic sippage occasionally — wouldn't you, if you were married to me? She accepted the offer and luxuriated in the flavors and icy goodness. Very summery and quenching, sayeth she, and added that the concoction would go down in her little "Booze I Like" notebook she carries everywhere — sort of like she's the James Boswell to her liver's Samuel Jonson.

Turns out, the recipe in question was for Taquerio's Fresh Watermelon Margarita and, in the spirit of the hospitality the restaurant is noted for, Jaramillo happily shared the secrets.

Taquerio Fresh Watermelon Margarita

2 oz Blanco Tequila

½ oz orange liqueur (Triple Sec, Cointreau)

1½ oz fresh lime juice

¼ oz Blue Agave Syrup (add more if you like it sweet)

1½ oz fresh watermelon puree

Combine ingredients in shaker tin with ice.

Shake vigorously.

Strain over ice into rimmed glass (salt, sugar, or tajin rim).

Repeat often!

Watermelon Puree Preparation (Just in case)

1 whole watermelon

Slice watermelon in half, carefully remove the rind.

Cut watermelon into smaller pieces.

Blend watermelon until liquified. (Watermelon pieces can be muddled as an alternative.)

Excess puree can be stored or frozen. Always shake before pouring!


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