Sweet watermelon balances the heat of a Scotch bonnet chile pepper in this summery tequila-based drink. Try it with smoky foods like Thai grilled chicken.
- 1 (8-lb.) watermelon, flesh cut into 1″ cubes
- 1⁄4 cup sugar
- 1 Scotch bonnet pepper, halved
- 1⁄2 cup lime juice
- 2 cups silver tequila
- Separate 1⁄4 of the watermelon cubes and freeze. Purée the remaining watermelon and strain; you should have about 8 cups juice. Boil sugar and 1⁄4 cup water in a 1-qt. saucepan until sugar is dissolved. Add Scotch bonnet pepper halves and let syrup cool; strain into a pitcher. Stir in watermelon juice and frozen cubes, lime juice, and tequila.