Happy Cinco de Mayo with Paul Wilson

And if you think this is great, stay tuned later in the year to check out Paul's next book Taqueria!

Serves 2

+ 125 ml (4 fl oz/1/2 cup) watermelon-infused tequila (see below)

+ 150 g (51/2 oz/1 cup) crushed ice

+ 60 ml (2 fl oz/1/4 cup) bitter lemon

+ 30 ml (1 fl oz) Cointreau

+ 3–4 cubes tequila-marinated watermelon (reserved from the watermelon-infused tequila, see below)

+ small watermelon wedges to garnish

WATERMELON-INFUSED TEQUILA

+ 750 ml (251/2 fl oz/3 cups) blanco tequila (see Glossary)

+ 1 kg (2 lb 3 oz) seedless watermelon, cubed

Sometimes all you need is a margarita and this watermelon-based version is a great summer alternative to the classic citrus-based drink. This recipe needs to be started a couple of days in advance to give the tequila and watermelon time to infuse. It’s a refreshingly sweet, but not too sweet, drink with the bitter lemon balancing the sweetness without overpowering the delicate flavour of the melon.

To make the watermelon-infused tequila, pour the tequila into a 2 litre (68 fl oz/8 cup) jar with a lid. Top up with watermelon cubes. Seal and set aside, gently shaking occasionally, for at least 2 days or up to a week. Strain, returning the liquid to the original bottle. Reserve the tequila-infused watermelon for making the cocktail.

Combine the watermelon-infused tequila with crushed ice, bitter lemon, Cointreau and marinated watermelon in a blender and process until smooth.

Pour into chilled margarita glasses and garnish with the watermelon wedges.