Recipe by Chef Justin Fields, Bonefish Grill; recipe and photo courtesy of Watermelon Board
Makes 1 cocktail
The Cocktail:
1 each lime wedge, halved
10 each mint leaves
¼ c. watermelon simple syrup (recipe below)
¼ c. watermelon scraps (from cutting garnish)
As needed Ice
1½ fluid oz. white rum
1 fluid oz. mezcal, preferably Del Maguey Vida
As needed soda water
1 each mint sprig
1 each mini watermelon wedge
In a tall glass, add the lime wedges, mint leaves, watermelon simple syrup, and watermelon scraps. Muddle the glass contents until thoroughly mashed, approximately 1 minute. Add ice to the top of the glass. Pour the rum and mezcal over the ice. Top off with soda water and stir. Garnish with the mint sprig, watermelon wedge, and a straw.
The Watermelon Simple Syrup:
1 c. watermelon puree
1 c. sugar
1 c. water
Place all ingredients in a sauce pot. Bring to a boil, then simmer for 6 minutes. Strain into container and cool in refrigerator.
The Watermelon Garnish:
1 each mini seedless watermelon
As needed Tajin or any other chili spice mixture
Cut a ½-in-thick slice from the center of the watermelon. Cut a wedge out of the round, approximately ¼ of the round. Push one cut side of watermelon wedge into the chili spice to coat. Keep refrigerated.