I’m Hot, You’re Hot, Pass the Watermelon Please!
Since half the country has smoke in the air and is hotter than a certain biblical residence, I need a solution, and a solution fast!
This climate and the juiciest watermelon I’ve ever tasted have given me some inspiration. I’m going to warn you, I’m a fan of mezcal. If it’s not your cup of cocktail, I’ll forgive you if you replace it with a nice blanco Tequila and smoked chilli powder.
Introducing, the Smoky Melon Pisco Sour! A refreshing, yet sinfully smoky beverage. Juicy from the watermelon with a refreshing citrus kick and lingering smoke for the finish.
Model: Winifred Sullivan (we didn’t have auditions)
Recipe: Jamie Evans, The herb Somm
1/4 small seedless watermelon
Chipotle Salt Rim
1 lime wedge
1 tablespoon salt
1/4 teaspoon chipotle chili powder
Smoky Melon Pisco Sour
1 1/4 oz. pisco
1/2 oz. mezcal
1 oz. fresh-squeezed lime juice
3/4 oz. watermelon juice
3/4 oz. simple syrup
1 egg white
few drop of bitters
- Cut the watermelon into quarters.
- Add a quarter of the watermelon flesh into the bottom of a blender or food processor. Purée for 1 minute or until the watermelon chunks turn into juice. Using a fine-mesh strainer, separate the pulp from the juice over an 8-ounce Mason jar (save the extra juice for a second round!). Discard the pulp and then set the Mason jar aside.
- Rim a sour glass with a lime wedge and then dip the top of the glass into the chipotle chili salt mix to create a salted rim. Place the salted glass in the freezer to chill as you create the cocktail.
- Mix the pisco, mezcal, lime juice, watermelon juice, simple syrup, and egg white in a cocktail shaker. Dry shake (no ice) for 10 to 15 seconds. Add ice, then shake vigorously until very cold, creating as much froth as possible. Carefully strain into the chilled sour glass using a Hawthorne Strainer and then dot the foam with Angostura bitters. Garnish the drink with a cocktail pick holding a chilled watermelon ball and seasonal flower, then serve immediately.