If you were here last Thursday, you might notice something eerily familiar about this cocktail – it shares the Salted Watermelon Syrup with last week’s Salted Watermelon Cooler. But since we’d made two cups of the stuff, it just made sense to make another cocktail while we were at it.
Like camping as a kid … plus Mescal.
After tasting the syrup, Chris immediately knew he wanted to pair it with Mescal somehow. Something about sitting around a campfire eating watermelon really called out to him and I was definitely curious to see how it went. Well I have to say – he’s done it again.
The smokiness of the mescal pairs beautifully with the refreshing fruitiness of watermelon, while the cucumber adds a (very) subtle undertone of vegetal bitterness. You wouldn’t taste this drink and know immediate there’s cucumber in it. But I think you’d notice it was missing “something.”
Can’t go camping tonight? This cocktail might be a worthy alternative (and less dusty too!)
Smoky Summer Nights
This cocktail is about watermelon first, then smoky mescal and with the bright flavor of cucumber pulling up the rear.
Print
Pin
Rate
Equipment
- 1 Muddler
- 1 Bitters Bottles optional
Ingredients
- 2 oz Mezcal
- 3/4 oz Salted Watermelon Syrup
- 1/2 oz Lime Juice
- 3 Coins Cucumber
- 1 Barspoon Luxardo Maraschino
- 2 Dashes Orange Bitters
Salted Watermelon Syrup Ingredients
- 2 Cups Watermelon
- 1 1/2 Cups White Sugar
- 1 Ea zest of one lemon
- 1/4 Tsp Salt
Instructions
- Muddle cucumber coins in a cocktail shaker tin.
- Add the rest of the ingredients and shake with ice.
- Fine-strain into a bucket glass with fresh ice.
- (Optional) Wrap a coin of cucumber around a piece of watermelon and skewer to hold. Salt lightly and place on top the cocktail.
Salted Watermelon Syrup Instructions
- Add all ingredients to a bowl and mix well.
- Macerate one hour.
- Fine strain.
