A celebration of the best that the Tex-Mex tradition offers, The Tex-Mex Grill and Backyard Barbacoa Cookbook, illustrated with 75 archival and new photographs, takes you on a tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating extravaganzas, and has all the recipes you'll need to make these spicy treasures in your own backyard. No Tex-Mex fiesta could start without a Margarita, and you'd be hard-pressed to find a more welcoming summer cocktail than this super-seasonal, rosy-pink Watermelon version. If you can't find "watermelon liquor," no problema—just add little more tequila!

Serves 4

Thanks to Gramercy Tavern manager Nick Mautone for the frozen watermelon ice cube idea.

1/2 small watermelon
8 ounces Simple Syrup
4 ounces freshly squeezed lemon juice
4 ounces freshly squeezed lime juice
12 ounces gold tequila
8 ounces watermelon liqueur
12 mint leaves

Cut the watermelon into 1-inch cubes, removing the seeds as you go. Place the cubes in a colander set inside a bowl. Stir the cubes gently to extract juice without breaking up the cubes. You should have at least 8 ounces of juice. Put the watermelon cubes on a tray and freeze until solid—about an hour.

Mix the syrup, lemon juice, and lime juice with the watermelon juice. To serve, divide the frozen cubes among 4 glasses. Add the tequila, then the liqueur, and then the juice mixture and stir. Garnish with the mint leaves.

Recipe from The Tex-Mex Grill and Backyard Barbacoa Cookbook; Broadway Books.