There’s a Story Behind This Watermelon Jalapeño Mezcalita Recipe

You almost didn’t get to see this recipe, despite the fact that several Country Living editors have loved it and have been making it for nearly a decade!

Country Living’s Design Director Maribeth Jones has the story: “In 2016, I art directed a photo shoot starring a trio of watermelon recipes for our “Farm Fresh” column. One perk of the job is getting to sample the recipes when the shoot wraps (yes, even cocktails!). Our favorite recipe by a mile was this Watermelon Mezcalita, developed by one of our then-freelancers, Lindsay Maitland Hunt. It had all of the refreshing nostalgia of juicy watermelon, but with an unexpected spicy and smoky element thanks to the jalapeño and mezcal.

“One thing that isn’t a perk of the job is that sometimes work gets cut from an issue for one reason or another. And in this case, unfortunately, that happened. But it was my duty, honestly, to keep this delicious recipe alive and I’ve taken my job seriously! A pitcher of mezcalitas has been my summer cookout drink of choice for eight years and counting. I also can’t tell you how many people I’ve emailed this recipe over the years. I’m so happy it’s finally getting its moment in the sun. Cheers!"

For more summer coolers, try these crowd-pleasing recipes: 
• These are the ice cream flavors our editors wax most nostalgic about.
• 40+ Watermelon Recipes That Are Ideal for Summer Cooking
• 45+ Easy and Delicious Homemade Ice Cream Recipes

Yields: 6-8 servings

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

• 1/2 c.

  granulated sugar

• 1

  jalapeño, thinly sliced

• 4 c.

  cubed watermelon

• 1 c.

  mezcal

• 1/2 c.

  lime juice, plus 1 thinly sliced lime, for serving

• 2 c.

  seltzer water

Directions

1. Combine the sugar, 1/2 cup water, and half the jalapeño in a small pot. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and let sit for 5 minutes to let the jalapeño infuse, then strain and cool completely. You should have a little over 1/2 cup.

2. Meanwhile, set a fine mesh strainer over a pitcher or another large container. Purée the watermelon in a blender until completely smooth. Pour the blended watermelon through the strainer, pressing on the solids to extract as much juice as possible. You should have about 2 cups.

3. Stir in the mezcal, lime juice, and 1/2 cup of the cooled jalapeño syrup. Divide between ice-filled glasses and top with the seltzer, dividing evenly. Garnish with lime and jalapeño slices.

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