DifficultyIntermediate

Like your margarita with a kick, a citrus twist and cool, sweet watermelon? That's the Fern Bargarita #1. This delicious tequila combination of spice, zest and sweet is right in so many ways. 🍸 Bartender's Creation - Recipe by Matt Katzin from Fern Bar in Sebastopol, CA.

Fern Bargarita #1 by Fern Bar

🍸 Check out all the delicious offerings at Fern Bar.

cocktail by fern bar called Fern Bargarita #1 using Tapatio Tequila blanco
 2 oz Lemon Verbena Tequila Tapatío Blanco
 1 ½ oz Watermelon Juice
 ¾ oz Yuzu Juice
 ¾ oz Chili Infused Vodka
 ¼ oz Lime Juice
 Tajín for Glass Rim
1

To make lemon verbena infused tequila: Ingredients - 1 cup of Tequila Tapatío Blanco, 3-4 lemon verbena leaves. In a clean jar, pour tequila and add in lemon verbena leaves. Leave to steep for 2-3 weeks, shaking occasionally. Strain into a clean jar and store in a cool, dark place.

2

To make chili infused vodka: Ingredients - 1 cup vodka, 1-2 red chilis. In a clean jar pour vodka. Slit chilis in half and add 1 or 2 depending on the heat you are looking to create. Leave the chilis to steep for 3-6 hours, or longer, again depending on the heat you like. Strain into a clean jar and keep in a dark, cool place.

3

Add all ingredients to shaker. Shake and double strain into a rocks glass filled with ice and rimmed with Tajín. To rim the glass, rub the edge with a lime wedge and dip in the Tajín seasoning on a plate. Garnish with watermelon slice.

Ingredients

 2 oz Lemon Verbena Tequila Tapatío Blanco
 1 ½ oz Watermelon Juice
 ¾ oz Yuzu Juice
 ¾ oz Chili Infused Vodka
 ¼ oz Lime Juice
 Tajín for Glass Rim

Directions

1

To make lemon verbena infused tequila: Ingredients - 1 cup of Tequila Tapatío Blanco, 3-4 lemon verbena leaves. In a clean jar, pour tequila and add in lemon verbena leaves. Leave to steep for 2-3 weeks, shaking occasionally. Strain into a clean jar and store in a cool, dark place.

2

To make chili infused vodka: Ingredients - 1 cup vodka, 1-2 red chilis. In a clean jar pour vodka. Slit chilis in half and add 1 or 2 depending on the heat you are looking to create. Leave the chilis to steep for 3-6 hours, or longer, again depending on the heat you like. Strain into a clean jar and keep in a dark, cool place.

3

Add all ingredients to shaker. Shake and double strain into a rocks glass filled with ice and rimmed with Tajín. To rim the glass, rub the edge with a lime wedge and dip in the Tajín seasoning on a plate. Garnish with watermelon slice.

Fern Bargarita #1