1. Make mint syrup: bring water and sugar to a simmer, stir to dissolve, remove from heat, add mint, and steep 15 minutes. Strain and chill completely.

2. Blend watermelon and strain through a fine mesh to remove pulp and foam.

3. In a pitcher, combine tequila, triple sec, lime juice, watermelon purée, and chilled mint syrup. Stir, taste, and adjust sweetness or lime as needed. Chill until service.

4. Rim rocks glasses with the salt‑sugar mix, add ice, and pour 5–6 oz per drink. Garnish with mint and a small watermelon wedge.