So I’m dipping back into my boozey roots for a little while. This blog actually started back in 2012 as a craft beer blog. It was titled “It’s Better With Beer”. It was a daily check in of what craft beers I was drinking and what workouts I was doing. Slowly but surely, as the years went on and fitness/health bled into more aspects of my life, the focus on the brew took a back seat. Cut to two years ago, and despite the fact that I still work for NJs top craft beer distributor, I stopped drinking my beloved barley based libation. Lucky for me, the timing coincided with our portfolio growing rapidly in the craft spirits and ciders department.  What folks are doing at distilleries and cider houses is super exciting right now. My love of craft beer quickly and effortlessly evolved into an appreciation for craft cocktails. It’s a major trend in the bar and dining scene right now, and many believe that craft cocktails and small batch spirits are the next big thing now that craft beer is mainstream. Better quality, smaller batch liquor, fresh juices, herbs, and a huge variety of culinary ingredients make up the cocktail menus at eateries all over the US. 

I bartended for years before getting on the distributor side of things. I still love mixing up a cocktail, so every week for the foreseeable future, I’m dusting off my Boston shaker and breaking out my bitters to bring you a new cocktail to try.


This weeks drink is what I’ll be sipping on at my engagement party this weekend (oh yeah, I got engaged at Paleof(x)….NDB). It was inspired by a cocktail at my favorite spot for tequila and tacos in Asbury Park called Barrio Costero. They’re drinks are balanced, inventive, and always made with fresh ingredients. I use bitters from Bittermens called Tiki in this recipe. Bitters are basically tinctures (concentrates) of herbs, spices, or fruits, used to add depth to a cocktail. The Tiki bitters are a mix of ‘island spices’  like clove, black pepper, and ginger. Another brand that would work is by Bittercube called Jamaica #1. Bitters can be found in the liquor store, usually by the mixers.

This recipe is written with the intention of making large batch that we’ll be keeping in a big ass jug for people to serve themselves at the party. Hence, the cups as a unit of measure. You’ll see secondary measurements for a single cocktail in the notes of the recipe. Cheers!

Watermelon Ginger Margarita
Serves 10
A super refreshing cocktail with blanco tequila, ginger and fresh watermelon.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 5 cups blanco tequila
  2. 2 cups fresh lime juice
  3. 9 cups watermelon juice
  4. 1 head of fresh ginger, peeled and chopped
  5. 2 full droppers of Tiki Bitters
  6. 1/4 cup raw organic agave syrup (optional)
  1. First, make the watermelon juice and set it aside.
  2. Put 1 cup of the lime juice into a blender and add the chopped ginger. Blend for 10-15 seconds and then pour the juice through a fine mesh strainer into a glass or bowl.
  3. Now we make the cocktail! Put all of the ingredients, including the ginger lime juice, into a large pitcher and stir well.
  4. Serve over ice with a slice of lime and a salted rim.
If making individual cocktails, each drink
each drink
  1. 2 oz tequila
  2. 1/2 oz lime juice
  3. 3.5 oz watermelon juice
  4. 4 drops Tiki bitters
  5. 1 inch fresh ginger
  6. 1/2 tsp raw organic agave syrup (optional)
  7. Put all ingredients except the ginger into a cocktail shaker with ice. Put the ginger into a garlic press and press the juice into the shaker. Shake well for 5 seconds or so. Serve over ice.
The Girl With The Butter