Happy Friday! I’m so ready for the weekend! We’ll be celebrating a friend’s birthday and doing a whole lot of relaxing as well! It’ll be great! This is a drink that I watched Guy Fieri make on his show “Guy’s Big Bite”. His recipe can be found here: Grilled Watermelon and Jalapeno Bowla. I made it last weekend for my brother’s birthday party and it was a hit! I made just a few slight changes to the recipe. The drink has complex flavors and is really refreshing. I am not the biggest fan of tequila, but you can barely taste it in this – which can be a little scary! Be careful with this one. 
Ingredients:
2 small seedless watermelons, sliced in 1″ thick slices
Vegetable oil, for brushing on watermelon
Fine sea salt, for sprinkling on watermelon
2 cups water
3 cups blanco tequila (we used Cazadores)
½ cup Jalapeno Simple Syrup, recipe below
½ cup Sour Watermelon Schnapps
2 limes, sliced
1 lime, juiced
Directions:
1. Heat the grill to medium-high.
2. Brush watermelon slices with vegetable oil on each side and sprinkle with salt.
3. Put watermelon on the grill. Flip once you have grill marks, about 5-7 minutes on each side.
4. Remove watermelon from the grill and allow to sit for 5-10 minutes. Then remove the rind and chop the grilled flesh into cubes.
5. Add to watermelon cubes to a blender or food processor, then pour in one cup of water. Blend until very liquefied, adding more water if needed.
6. In a mesh strainer, strain the juice to remove the fruit pulp. You should have a simply watermelon juice remaining.
7. In a large glass pitcher, combine the tequila, simple syrup, lime juice, and watermelon schnapps. Add the grilled watermelon juice, and stir. Allow to chill in the refirgerator for 4-6 hours before serving.
To serve: Pour into serving glasses and garnish each with a slice of lime. You may choose to serve over ice.
Jalapeno Simple Syrup:
1 cup water
1 cup sugar
1 small jalapeno pepper, sliced in half (we removed the seeds, but it is your choice)
In a small saucepan over medium-low heat, add the water, sugar and the jalapeno pepper. Heat the mixture until the sugar is dissolved and syrup has thickened, about 10-15 minutes. Remove from the heat and let steep until cool. Remove the jalapeno and reserve the simple syrup.
