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Watermelon Bloody Mary

Makes 4 cocktails

2 cups seedless watermelon, cubed
1 medium jalapeno pepper, stem removed, chopped
2 limes, juice only
6 oz. low-sodium tomato juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fish sauce
1 teaspoon horseradish
hot sauce, to taste
1/3 cup vodka
lime wedges
chili lime salt

Optional garnish 
4 6” bamboo skewers 
watermelon wedges
cucumber slices 
jalapeno slices
green olives


In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.

Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.

Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.

Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Recipe courtesy of the National Watermelon Promotion Board