Watermelon Infused Tequila Spicy Margarita

August 2, 2018 (Last Updated: August 14, 2020) - As an Amazon Associate I earn from qualifying purchases.

So much flavor and zing in this Spicy Margarita. Not only are we making a great cocktail, I will teach you how to infuse watermelon for this Watermelon Infused Tequila Spicy Margarita

Watermelon Spicy Margarita on a white mat wihth jalepeno slices and a lime half in the background

This spicy margarita is absolutely divine and probably one of my favorites from this margarita series. Not only are we going to make some watermelon-infused tequila that can be used in a variety of drinks, but we made this cool take on the classic margarita. It has this great balance of jalapeno spice and refreshing watermelon. I am really proud of this one and I hope you enjoy the Watermelon Infused Tequila Spicy Margarita!

Watermelon Infused Tequila for this Spicy Margarita

It is always fun to experiment with infusions like we did when we made a bacon washed bourbon for a take on an Old Fashioned cocktail. For this one, however, we are going for some light, summery flavors to mash into our drink.

One thing I discovered early on is that the spice from the jalapeno could easily overpower other flavors. Another thing I learned is that when you infuse watermelon into tequila, it is a pretty delicate and subtle flavor. So, other than experimenting with the amount of jalapeno that goes into this spicy margarita, we wanted to make sure our watermelon-infused tequila was on point.

We did our infusion in a mason jar, which is always great to have around. You could really do it in anything, as long as it has a mouth that is large enough to fit hunks of watermelon in. To achieve maximum flavor, I ended up taking a few chunks of watermelon and loosely muddling them at the bottom of the mason jar. Then, I added several whole hunks of watermelon in the jar. Finally, fill it with tequila and let it sit in the fridge.

How Long Do I Let The Watermelon Infuse Into the Tequila?

The longer, the better. I tried my tequila after two days and the flavor was more subtle than I wanted. I felt I had a great flavor after a week, but I think that flavor will only be enhanced the longer you keep that watermelon bathing in the tequila.

BOGO – Tequila Infused Watermelon

Yeah, I had to try the watermelon that was left in the jar. I even considered using them as a garnish for the drink, but they were too strong. There are hunks of tequila-soaked watermelon in the jar. Sure, 21-year-old Ben would have loved it. Today-me winced a tad and decided it was best left in the jar, unless it can time travel back to 1995.

It was pretty strong and if you like it, I say go for it. There could be some neat uses for it, but for the time being, I am going to just let it ruminate in the tequila I have left in this jar.

Jalapeno In This Spicy Margarita

The jalapeno adds such a nice kick to this drink. If you can balance it out appropriately, you get that watermelon flavor right away and is enhanced by the salt rim. Then, almost as an afterthought, you get a little kick in the butt from that spice. I experimented with the portioning of this and I think the amount I recommend is the ideal balance of watermelon and spice.

Of course, modify as you see necessary and drink what effin tastes good. 😉 My recipe calls for thin slices of jalapeno, but you make the judgment for you. I know that different peppers tend to have different spice levels, so this is just a variable that mother nature throws into this cocktail. If you are really daring and love really hot stuff, consider adding a dash or two of my Carolina Reaper Hot Sauce recipe.

Salt or Sugar For The Rim of this Spicy Margarita?

This one screamed salt to me. The jalapeno adds such a bold flavor and the salt helps cut that and balance the watermelon with it. While sugar would help bring those watermelon flavors out, salt is the answer on this one.

Overall, I am super happy with how this recipe went and you should give it a try. If you do make this Watermelon Infused Tequila Spicy Margarita, make sure to let me know how it goes! Also, if you like what we are doing here, please subscribe to get updates from me via email and subscribe to my Instagram!

Products I Used In This Recipe

  1. Lowball Glasses
  2. Cocktail Shaker Kit
  3. Mason Jars

Watermelon Infused Tequila Spicy Margarita

Watermelon Spicy Margarita on a white mat wihth jalepeno slices and a lime half in the background

The right balance of Summertime fruit and a kick to make this cocktail perfect for someone who likes a bit of spice in their life.

  • Author: Ben Myhre
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 1 cocktail 1x
  • Category: Cocktails
  • Method: Shaker
  • Cuisine: Mexican


  • ½ ounce of lime juice (approximately ½ lime)
  • 4 thin slices jalapeño
  • 2 ounces watermelon-infused tequila (see notes for recipe)
  • 1 ounce Cointreau
  • Salt for rim


  1. Slice 4 jalapeño
  2. Put two into shaker
  3. Put lime into shaker and muddle with jalapeño
  4. Add ice
  5. Then, Add tequila
  6. Add Cointreau
  7. Use spent lime to moisten rim of a lowball glass
  8. Salt rim and fill the same glass with ice
  9. Shake cocktail in the shaker for about 30 seconds and strain into ice-filled glass
  10. Garnish with remaining jalapeño slices
  11. SERVE


In quart mason jar add ½ cup of chopped watermelon and muddle
Fill Mason jar with larger chunks of watermelon
Fill Jar with tequila (Blanco)
Cover and let sit in the fridge for at least a week

Keywords: spicy margarita

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  • Reply
    Silpa's kitchen
    August 3, 2018 at 4:19 am

    Drink looking amazing. I will try it.

  • Reply
    Jeff the Chef
    August 5, 2018 at 5:43 am

    Apparently, when you soak fruit in a strong alcohol for a substantial amount of time, the fruit becomes super-alcoholic. I’d be interested in the science behind that. I mean, I’m not surprised that the fruit soaks up alcohol, but why would it become so intense? I was at a restaurant in Memphis that served a vodka that they were infusing with pineapple on a shelf above the bar. The server brought me a glass with a piece of the fruit as its garnish, and just as I was about to pop it in my mouth, she said, “You might not want to do that. I’ve had people pass out when they ate the whole thing at once. You should nibble on it instead.” And man, I was so glad she told me that. Even the little nibbles were like alcohol bombs.

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