 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A spicy salad of pork belly and watermelon pickle at New York City's Fatty Crab restaurant inspired bartender Philip Ward of Mayahuel to invent a liquid riff on the dish. If you're a Margarita fan, you'll love this drink, which is made with mezcal, tequila's smoky cousin. Don't mess around with the cheap stuff; look for bottles in the Del Maguey line of mezcals, including Vida de San Luis del Rio ($36). Ingredients:
1 jalapeño, halved lengthwise |
3/4 cup tequila blanco |
2 cups 3/4 cubes seedless watermelon |
6 tablespoons fresh lime juice |
6 tablespoons simple syrup |
1/4 cup mezcal or gold tequila |
Directions:
1. Scrape stems, seeds, and veins from jalapeño into a small jar (reserve green flesh for another use). Add tequila; cover and let infuse for 15 minutes. Set a strainer over a small bowl. Pour tequila through strainer and discard solids.
2. Place watermelon cubes in a large pitcher. Using a muddler or potato masher, coarsely crush watermelon. Stir in lime juice, Simple Syrup, mezcal, and jalapeño tequila. Stir in 2 cups ice. Cover and refrigerate until chilled, about 2 hours.
3. Fill Old Fashioned glasses with ice. Divide cocktail among glasses and serve.
|
|