“Sandia” is Spanish for watermelon, and it’s the perfect name for this tequila-watermelon sour from David Valdez at Simbal Restaurant in Los Angeles.
The flavor profile is rounded out with lime juice, ginger syrup, and the bright-bitter magic of Aperol, the friendliest member of the bitter citrus aperitivo family.
Shake all ingredients with ice. Strain into a short ice-filled glass. Garnish with melon balls (Simbal soaks theirs in chile juice beforehand) and a mint spring or basil bunch.
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