Recipes In-Sandíary Be the first to rate & review! This cocktail's name is a play on both the Spanish word for watermelon, sandía, and "incendiary," referring to the peppery tequila and the spicy ancho chile rim. By Joaquín Simó Joaquín Simó Joaquín Simó is a New York-based bartender, spirits expert, Food & Wine book editor, consultant, and former partner of Pouring Ribbons, an innovative cocktail bar in Manhattan. His award-winning career began more than a decade ago in Boston dive bars and eventually brought him to New York, where he helped open the renowned bar Death & Company and now works with Alchemy Consulting. Food & Wine's Editorial Guidelines Updated on June 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Yield: 1 drink Ingredients Chile Salt 1 teaspoon ancho chile powder 1 teaspoon kosher salt 1 teaspoon sugar Cocktail 1 lime wedge Ice 2 ounces blanco tequila 2 ounces watermelon juice 1/2 ounce fresh lime juice 1/4 ounce Simple Syrup Directions Make the cocktail In a small bowl, mix the kosher salt, sugar and ancho chile powder. Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Fill the highball glass with ice and strain the drink into the glass. Rate it Print