Jackie Kai Ellis, owner of Beaucoup Bakery & Cafe in Vancouver, shares her Watermelon Cocktail recipe.
Yield: Makes 6 cocktails
- Slice jalapeño pepper into 1⁄8″-thick rounds and place in a jar with mezcal to infuse overnight.
- For one cocktail, mix together 1⁄2 cup ice, 1 oz. (2 tbsp) jalapeño-infused mezcal, 4 oz. (1⁄2 cup) watermelon juice, 1⁄2 oz. (1 tbsp) lime juice, 1 oz. (2 tbsp) maraschino liqueur and shake. Strain drink into glass filled with fresh ice cubes and garnish with wedges of lime and watermelon.
Jackie Kai Ellis
House & Home July 2016