This Sour Green Melon Margarita recipe is really easy to make. Plus, the green colored cocktail is super pretty, especially with the three-colored salt rim. (And it is so hard to make a green drink that doesn’t scream, “This color is not natural!”)
Like a traditional margarita, this mixed drink uses tequila, sweet and sour mix, Midori melon liqueur and lime juice – and while we make it straight up, you can easily serve it over ice or turn it into a blended margarita drink.
It’s a refreshing and fruity margarita, and perfect for a hot summer day. The reason: You can find fresh honeydew melon at the store during the summers here in the Midwest. Yes, you can use frozen fruit. But the results just aren’t the same. If you want more of a melon flavor: double the amount of Midori and honeydew melon in the recipe, add an extra ounce of tequila, and cut the sweet and sour mix in half.Print
1 cup mashed Honeydew Melon
2 oz Midori Melon Liqueur
2 oz Silver (blanco) agave tequila
4 oz Sweet and Sour Mix
2 oz freshly squeezed lemon juice
1 oz freshly squeezed lime juice
Lime wheels for garnish
Pink margarita salt for garnish (we like the one made by Snowy River)
Blue margarita salt for garnish (we like the one made by Rokz)
Pour salts into a circle onto a plate – one third of the circle in white, one third in blue, one third in pink. Moisten chilled martini glasses with lime wedge or simple syrup. Dip glass rims into the salt, tap off excess salt and set aside. Place all of the drink ingredients into an ice-filled cocktail shaker. Cover shaker and shake well until shaker is chilled. Strain into glasses, garnish with lime and enjoy.
HOW TO RIM A GLASS
Want to learn how to rim a glass with cocktail sugar or margarita salt for your Sour Green Melon Margarita recipe, a different fresh melon margarita – or any melon margarita Midori inspired drink? Check out our easy to follow recipe tutorial. Want to blend this, rather than serve on the rocks? Add all liquids and the fresh melon into a blender, along with 1 cup of crushed ice. Blend on high until blended to desired consistency, then pour into salt rimmed glasses and serve. Drink photos by Irina Smirnova.
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