½ seedless hothouse cucumber, peeled and cut into 1-inch cubes
3 tablespoons lime juice
Pinch of cayenne
Instructions
1. Add tea and tarragon to a small saucepan and bring to a simmer on medium heat. Remove from heat and steep for 10 minutes. Strain into a heatproof container and cool thoroughly.
2. Combine watermelon and cucumber in a blender. Add lime juice and blend until smooth. Strain mixture through a fine mesh sieve into a pitcher. Add cayenne and stir.
3. Pour ½ cup tarragon tea and ½ cup watermelon mixture into each of 4 ice-filled glasses. Garnish each with a tarragon sprig.
Note: Step 1 can be made a day ahead and refrigerated. To make a cocktail, add a 1-ounce shot of tequila to each drink.
