White Rhum Agricole, Amontillado Sherry, Watermelon, Jalapeño, and Lemon
Bartender Leanne Favre of Leyenda | Brooklyn, NY
Adapted by StarChefs | June 2022
INGREDIENTS:
Watermelon Syrup:
24 ounces watermelon juice
8 ounces sugar
¼ teaspoon citric acid
Green Chile Tincture:
1 bottle Everclear
Seeds of 4 jalapeños
4 serrano peppers
To Assemble and Serve:
1 ounce 110-proof white rum
¼ ounce lemon juice
1 ounce Lustau Amontillado Los Arcos sherry
Watermelon rind
METHOD:
For the Watermelon Syrup:
In a Vitamix blender, combine all ingredients; blend until sugar has dissolved. Strain through a fine mesh sieve. Reserve.
For the Green Chile Tincture:
In a large nonreactive container, mix to combine all ingredients. Cover and let infuse for 1 week. Strain through a fine mesh sieve. Reserve.
To Assemble and Serve:
In a cocktail shaker filled with ice, add rum, lemon, sherry, 1 ounce Watermelon Syrup, and 3 dashes Green Chile Tincture. Shake then strain over a single ice cube in a rocks glass. Garnish with watermelon rind.
