Smoky Watermelon Lemon Margarita

1. To make the watermelon juice, blend 2 cups cubed watermelon in a blender. Strain through a fine-mesh sieve into a pitcher. Store in the fridge for up to 5 days.
2. To make the chili salt. Combine all the ingredients on a shallow plate. Rim your glass in salt.
3. In a cocktail shaker or glass jar, add 1/4 cup watermelon juice, Mezcal, Cointreau, lemon juice, mint/basil, and jalapeño slices. Fill with ice and shake until combined, about 1 minute. The longer you shake, the spicier it will be.
4. Strain into your prepared glass. Top with sparkling water, if desired. Garnish as desired with a watermelon wedge and fresh herbs. Enjoy!