1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Aperol
3⁄4 oz Watermelon juice (see note)
1⁄2 oz Lime juice
1 t Hot sauce (Your favorite)
3 sli Jalapeño (or Serrano, as garnish)

Shake all ingredients with ice. Strain into chilled coupe. Garnish with fresh hot pepper slices.


The hot sauce (I used Inferno Farms Pineapple XXXpress) is a necessary finishing touch that only occurred to me after tasting the first iteration. Use something flavorful with a hint of sweetness, rather than just a Scoville bomb.

To get watermelon juice: For just one or two drinks, scoop or spoon out chunks of watermelon into a citrus press, such as a handheld lever type, and press firmly over your jigger or a glass. You should get about as much juice per squeeze as you would from half a lime. For a larger batch of juice, blend the watermelon, and strain through a fine sieve.


I pretty much just threw this together out of pure curiosity, and the desire to dig into the watermelon half sitting in my fridge. The flavors evoke memories of southern barbecues - smokey grills, juicy melon and a little kick of heat. Plastic red and white gingham draped picnic table optional.

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