Sandia Picante


Whuuuuut up y’all? Is everyone hot enough yet? Have you melted into a puddle and you’re just like, “gurrrrrl, give me a cold-fruity-summery cocktail?” Cause I for sure am!

Well, it’s Watermelon season and National Tequila Day is next Sunday, so I thought I’d put some Corralejo Reposado Tequila with some Sandia and BOOM! This drink is like, purrrrrfect.


Have you ever been to a Mexican or Cali-Mex restaurant and been like, “What is Sandia? It sounds so nice and looks so red and inviting!” It’s Watermelon juice or in this case, Watermelon puree and it’s mad delicious in cocktails.

Sandia Pureé:

  1. Cut a Watermelon into sections.
  2. Scoop the red flesh out and discard the seeds.
  3. Throw that tasty stuff into a blender and blend til it’s nice n fabulous.
  4. Das it.


Have I mentioned that Corralejo Reposado has been one of my fave tequilas for over a decade? It’s really Agave forward with a great balance of sandalwood, vanilla, fruitiness, and peppery spices. Yummm, y’all. Yum.


So I made this drink a few times and felt like I wanted a little heat to make the Sandia pop. Fortunately, Corralejo Reposado makes a hella good Jalapeño infusion.

Jalapeño infused Corralejo Reposado Tequila

  1. Cut a Jalapeño in half, keep the seeds.
  2. Drop it (seeds and all) into 500 ml of Corralejo Reposado and infuse in a cool, dry, dark place.
  3. Let it infuse for 30-45 mins. I tend to go 45 cause I like the heat!
  4. Strain
  5. OPTIONAL BUT RECOMMENDED: remove seeds and put the Jalapeño back into the infusion for another hour. This way you get more fresh bell pepper type flavor in the Tequila.


To the Jalapeño infused Corralejo Repo and Sandia we add a bit of Cane Sugar Syrup, Lime Juice and a pinch of pink salt. I always like to put my salt directly in the drink because I think it brings out the vegetal and savory flavors from whatever Tequila I’m using.

Also…salt rims are a pain and get all over your face when you try to drink the cocktail. Blah!


Sandia Picante

  • 1 1/2 – 1 3/4 oz* Jalapeño infused Corralejo Reposado Tequila
  • 2 oz Sandia
  • 1/2 oz Lime Juice
  • 1/4 oz Cane Sugar Syrup 2:1
  • Pinch of Pink Salt
  • Garnish: scored Pepino, aka Cucumber

Combine ingredients over cracked or crushed ice and short shake. Dump entire contents into double Rocks glass and garnish with Pepino.

*Depends on how spicy you want it!


Salud! May these hot times be quenched with loads of Tequila and Sandia!


Home Bar Gurls: Greek Melonade

This is Home Bar Gurls, the segment where another Home Bar Gurl or Dude sends me a recipe!

Eleni's Ouzo & Watermelon

It’s been awhile since I’ve done one of these, but with Labor Day upon us in the USA and this awesome recipe from my friend Eleni Crush, I felt like it was time! Eleni just moved back home from NYC to California to start the next phase of her life and hang out with her Greek family.

If there is one thing to know about Greek families, it’s that they will have at least one bottle of Ouzo in the house.

Ouzo is an anise flavored aperitif which is consumed largely in Greece, Cyprus, and by ex-pats and enthusiasts around the world. If you like Pernod, Absinthe, Sambuca or other expressions of Anise Liqueur, you should totally get some Ouzo! Add to this tasty business some Watermelon Juice and you’ve got a really refreshing and unique cocktail.

Greek Melonade

  • 1 1/2 oz Ouzo
  • 2 oz Watermelon Juice
  • Club Soda
  • Garnish: Mint Sprig

Combine Ouzo and Watermelon Juice over ice and shake. Strain into Collins or Highball glass over ice. Top with Club Soda and garnish with Mint.

Thanks Eleni for the recipe! If you would like to submit a recipe for the Home Bar Gurls feature, email your recipe + a photo to Cheers!