Picnic in the South
Shake all ingredients with ice. Strain into chilled coupe. Garnish with fresh hot pepper slices.
The hot sauce 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.
- Fire Hat — Tequila, Mezcal, Campari, Bigallet China-China, Grapefruit juice, Lime juice, Jalapeño Syrup, Grapefruit peel
- Frontier Psychiatrist — Reposado Tequila, Mezcal, Aperol, Amaro Nonino, Lime juice, Pineapple juice, Cinnamon syrup
- Is That All There Is? — Mezcal, Rhum Agricole, Suze, Aperol, Peychaud's Bitters, Lime juice, Grapefruit peel
- Devil's Garden — Reposado Tequila, Cynar, Mezcal, Lime juice, Agave syrup, Mint
- Smoky Jose — Tequila, Mezcal, Herbal liqueur, Aperol, Lime juice, Salt
Curated this: Rewrote instruction to avoid copyright, added citation, brought this in line with the SC recipe. Thanks, Zachary