Yield: 24 oz.
~20% Alc./Vol. (40 Proof)*
This Watermelon Bites Back.
With fresh watermelon and jalapeño, this liqueur provides the perfect balance of heat and relief. It ignites a peppery fire on the taste buds, and promptly douses the flames with refreshing, juicy watermelon.
To start, you’ll need to gather all your ingredients: 1 cup chopped ripe watermelon, ½ a medium jalapeño (sliced), 6 oz. Everlear® and anywhere between 11-13 oz. white simple syrup. If you don’t have simple syrup on hand and want to make your own, check out our simple syrup instructions.
Place jalapeño slices and Everclear® in a sealable jar and let steep 10-15 minutes, or to desired heat. Jalapeño steeps rapidly, so taste often to ensure your infusion doesn’t become overly spicy. Once infused, strain out the jalapeño and add watermelon. Seal and let steep in a cool, dry place for 48 hours.
After steeping, you’ll want to strain out the watermelon solids. To do this, you’ll want to use a fine mesh strainer and press out the juices using a spoon or muddler. This should give you anywhere from 11-13 oz of watermelon jalapeño infusion.
Combine your infusion with an equal amount (11-13 oz.) of simple syrup. Mix, bottle and enjoy. This liqueur should be stored in the refrigerator and has a shelf life of about 3 weeks after it’s finished.
Want to try it out? Try our Watermelon Jalapeño Margarita.
Watermelon Jalapeño Liqueur
1 cup Ripe watermelon (chopped)
½ Medium jalapeño (sliced)
6 oz. Everclear®
11-13 oz. White Simple syrup
- Combine jalapeño and Everclear in a sealable container.
- Steep 10-15 minutes for desired spiciness.
- Strain out jalapeño.
- Add watermelon and steep in a cool, dry place for 48 hours.
- Strain with a fine, mesh strainer, pressing with a spoon of muddler.
- Add simple syrup.
- Bottle, store in the refrigerator and enjoy.
*If using Everclear® 151: 15.9% Alc./Vol. (31.8 Proof)
Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.