Acapulco Cliff Hanger

• 2 cups water
• 2 cups sugar
• 4 lemons, washed, finely sliced
• 1 cup seedless watermelon, chunks
• 2 ounces tequila
• 1 ounce lemon simple syrup
• 1 ounce fresh lime juice
• 1 ounce Cointreau liqueur
• lime wedge
• soda water (optional) or ginger ale, to top (optional)

1. Make the simple syrup: combine water and sugar in a sauce pan; stir to mix; place over med-high heat to dissolve; as soon as the syrup comes to a rolling boil and is completely clear, remove from heat.
2. Add in the lemons (keep them submerged by placing a plate on top of them during the infusing process); cover and let steep for 30-40 minutes.
3. Pour the syrup through a fine sieve, pressing down firmly on the lemons to extract all the juice into the syrup; store in a covered container in the refrigerator for up to 1 month.
4. Make the drink: puree the watermelon in the blender; strain, for about 1/3 cup puree.
5. In a tall mixing glass, combine the watermelon puree, tequila, lemon simple syrup, lime juice, and Cointreau; stir to mix.
6. Moisten the rim of the serving glass with a lime wedge and press the rim into spiced salt (combine 1 teaspoon kosher salt, a generous pinch of cayenne pepper, and a small pinch of ground ginger); fill glass with ice.
7. Strain the puree mixture into the cocktail glass; top with a splash of soda water or ginger ale, if you wish.
8. Squeeze the lime wedge on top; garnish with small cubes watermelon.

water, sugar, lemons, seedless watermelon, tequila, lemon simple syrup, lime juice, liqueur, lime wedge, soda water

Taken from www.food.com/recipe/acapulco-cliff-hanger-389649 (may not work)