The folks who created this drink call it “icy pink bliss . . . the kind of drink that makes things happen, from back porch barbecues to slow dancing in the living room to Johnny Mathis tunes.”

Ingredients:
Serves 2
2 sugar-rimmed* glasses (rimming optional)
1 ½ cups crushed ice
2 ½ ounces silver (blanco) tequila
½ ounce Triple Sec (orange-flavored liqueur)
1 ounce Midori (green honeydew-melon-flavored liqueur)
2 ounces freshly squeezed lime juice
2 cups cubed watermelon, seeds removed
1 teaspoon superfine sugar (granulated sugar also can be used)
Preparation:
In a blender, combine and whirl the tequila, Triple Sec, Midori, and lime juice.
Add the watermelon, sugar, and crushed ice. Blend until the mixture is between slushy and chunky.
Divide the mixture evenly between the two glasses.
*How to make sugar rims: Use two margarita glasses or two large wine goblets. Rub a lime slice around the rim of each glass to moisten it – or dip each rim into a shallow bowl filled ¼-inch deep with one of the liqueurs used in the recipe. Put a few tablespoons of superfine sugar in a small, wide bowl. One at a time, turn each glass upside down and dip the rim in the sugar. Gently turn the glass back and forth once to coat the rim; shake off any excess.
–Slightly adapted from Atomic Cocktails: Mixed Drinks for Modern Times, by Karen Brooks and Gideon Bosker, Chronicle Books, 1998.
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com