Watermelon Paleta
Tequila, Lime, Watermelon Syrup, Chile Tincture, Tajín
Bartender Angel Salas of Johnny's Gold Brick | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Alexander Zeren
INGREDIENTS
Watermelon Syrup:
Yield: 1 kilogram
500 grams watermelon juice
500 grams granulated sugar
14 grams citric acid
2½ grams kosher salt
2 grams ascorbic acid
Chile Tincture:
Yield: 16 ounces
154 grams sliced serrano chiles
54 grams sliced habanero peppers
16 ounces neutral grain spirit
To Assemble and Serve:
Yield: 1 cocktail
Tajín
1¾ ounces tequila
¼ ounce lime juice
METHOD
For the Watermelon Syrup:
In a Vitamix Commercial blender, combine watermelon juice and sugar. Blend until smooth. Add remaining ingredients and blend until incorporated. Strain into a nonreactive container and refrigerate.
For the Chile Tincture:
In a vacuum bag, add all ingredients. Seal and let sit 3 days at room temperature. Strain, bottle, and reserve.
To Assemble and Serve:
Line rim of a highball glass with Tajín. Set aside. In a nonreactive container, combine tequila, lime juice, 3 ounces water, 1½ ounces Watermelon Syrup, and 10 drops Chile Tincture. Transfer to a carbonation rig and carbonate at desired PSI. Pour into prepared serving glass.
