Super Bueno is one of the latest concept for the ever-blossoming Ethan Stowell Restaurants, and bar manager Tania Ross couldn’t be more excited to be a part of it. A family-friendly and open space, the Mexican-inspired restaurant is also open to all audiences in Seattle’s Fremont neighborhood to chow down on tacos, churros and chilled watermelon, while sipping on one of the craft cocktails or many margaritas.
With a variety of tequilas and mezcal at her disposal, Ross has found interesting ways to incorporate a large selection into her drinks menu, like the Watermelon Margarita. Featuring tequila — though Ross says you can swap out for mezcal — the cocktail was inspired into fruition from Super Bueno Chef Rudolfo Martinez’s chilled watermelon salad on the restaurant menu, tossed with mint, guajillo salt and pop rocks.
“I really wanted to make a drink that could mimic the refreshing and clean tastes of Rudolfo’s dish,” Ross says. “I thought, ‘What better way to do that than with a margarita?’”
Shying away from the sweet, sugary margaritas of her youth, Ross wanted to embrace a tart and refreshing flavor profile for her new drink. She uses fresh juices and just the right amount of house-made agave syrup to balance the drink. Watermelon juice already contains a natural sweetness, which allows you to keep the margarita simple, but delicious.
Makes 1 cocktail
2 ½ ounces tequila
2 ounces watermelon juice*
1 ½ ounces lime juice
¾ ounce triple sec
¾ ounce agave syrup**
Garnish: watermelon cubes and mint on a skewer
Add all ingredients into a shaking tin with ice, cap, shake and pour into a pint glass. Garnish with a watermelon-mint skewer.
*For the watermelon juice, cut watermelon into 1 cup of cubes, without the rind. Place in a blender and purée. Strain to remove any seeds or pulp, and reserve any extra watermelon juice.
**For the agave syrup, dilute 1 ounce agave nectar in 1 ounce half and half, plus 1 ounce hot water. Once the three ingredients are combined, stir it until it’s fully dissolved.