Triple Melon Mint Frozen Marg

You can’t really beat a frozen margarita in the summer—unless it’s a triple-layer frozen margarita in the summer. And then you don’t have to choose which melon flavor to go with—just do them all: watermelon, cantaloupe, and honeydew. Decisions are hard. Let’s avoid making them.

And of course, we are all about spiking this beautiful slush with Exotico Tequila Blanco because its bright, clean flavors could not be more on point with fresh summer melon goodness. It’s our go-to tequila around here.

Layered, frozen drinks are a bit fussy to make, but the good news with this one is that a lot of it can be made ahead and frozen so it’s ready to be blended when you’re ready to be blending.

I really love Exotico Blanco. Its bright, peppery-fresh flavor is such a nice addition to sooooo many summer cocktails.

Speaking of summer cocktails, I’ve rounded up some of my favorites here:

35 best summer cocktails

Let’s get freezing!

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Triple Melon Mint Frozen Marg

MAKES TWO SERVINGS

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INGREDIENTS

• approx. 4 cups fresh, cubed watermelon

• approx. 4 cups fresh, cubed cantaloupe

• approx. 4 cups fresh, cubed honeydew melon

• 6 oz. Exotico Tequila Blanco

• 6 oz. fresh lime juice

• 3 oz. mint syrup

• 3 oz. triple sec

• 6 pinches of coarse salt

• mint + cucamelons (or melon slices) to garnish

INSTRUCTIONS

Juice:

• First, you’ve got to turn your cubed melon into juice. Dump your watermelon slices into a blender and blend until smooth. Pour mixture through a fine mesh strainer (or don’t if you like a little pulp). Use a spoon or spatula to encourage it through the strainer. Once you’ve collected the strained juice, pour it into a standard ice cube tray. It’s an imprecise science depending upon how juicy your melon is but you should get around 2 cups of juice and that will fill a single ice cube tray. If you get a little more, great! Set it aside. If you get a little less, add some water to bring it up to the right amount. Place tray in freezer and freeze until solid.

• Repeat this scenario two more times with each of the melon types, rinsing blender in between flavors.

• Let all three trays freeze until solid.

• Blend:

  • Take your honeydew ice cubes out of the freezer and throw them into the blender.

  • Add 2 oz. of Exotico Tequila Blanco

  • Add 2 oz. of lime

  • Add 1.5 oz. mint syrup

  • Add 1.5 oz. triple sec

  • Add 2 pinches of coarse salt

  • Blend till smooth then transfer the contents to a freezer bag and place back in freezer.

  • Repeat this process with each melon flavor (rinsing blender in between flavors).

  • With the addition of the alcohol to the ingredients, the mixture won’t fully solidify and will stay mushy which allows you to prep all of this way in advance.

• Build:

  • When you are ready to build your drinks, pull all three flavors from the freezer and let them sit for a few minutes on the countertop to soften a bit.

  • Cut a small piece off the corner of each bag. You’ll squeeze the contents out like using a piping bag.

  • In each of two rocks glasses, pipe an equal layer of honeydew slush along the bottom of the glasses. Next pipe a layer of cantaloupe mixture, then finish off with a layer of watermelon.

  • Garnish with a sprig of mint and some sliced cucamelons.

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NOTES

OR….instead of dividing out all the fussy layers, throw all the melon cubes and ingredients together in a blender and mix it all up at once. IT TASTES THE SAME.

PRODUCT & TOOL Links:

• My favorite blender

• Ice cube trays

• Fine mesh strainer

• My favorite pre-made mint syrup

Plan on making this recipe?
Share it on Instagram and tag @drinkingwithchickens

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Be sure to save some cucumelons for the chickens. It’s better to have them pecking at miniature watermelon cucumbers than at your ankles while you’re drinking your frozen tequila beverages.

Cheers to summer drinks!

This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.

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