Recipe: Parche de Sandía
PREP IT
2 oz. Carabuena Tequila
1.5 oz. watermelon juice
.5 oz. lime juice
.75 oz. strawberry syrup or simple syrup
Green pepper cilantro shrub
Garnish: cilantro & watermelon (alt. black salt rim)
MAKE IT: STRAWBERRY SYRUP
128 grams (~1 cup) strawberries
128 grams (~1/2 cup) sugar
128 grams (~1/2 cup) water
Hull and slice the strawberries. Heat water in a small saucepan on the stovetop. Add sugar and stir until dissolved. Add strawberries and boil until the color is gone from the fruit, roughly 10-12 minutes. Syrup should be a nice, rich color. Let sit and cool 10 minutes before straining bits from syrup.
MAKE IT: GREEN PEPPER CILANTRO SHRUB
200 grams sweet green peppers
50 grams cilantro
200 grams (~1 cup) sugar
200 grams (~3/4 cup) rice vinegar
Combine ingredients in a large glass jar and allow to infuse for at least two days in a cool space. When ready to use, mix in a blender and strain out vegetable bits.
MAKE IT: PARCHE DE SANDÍA
Combine all ingredients into a cocktail shaker. Add ice, shake, and strain into a small rocks glass. Add fresh ice and garnish.
