Ingredients
1 small watermelon, sliced
100ml agave syrup
450ml mezcal (we use Mezcal Tobasiche by The Lost Explorer)
200ml chili pepper liquor (we use the brand Xila, but Ancho Reyes also works)
200ml freshly squeezed lime juice
1 tsp red pepper flakes
1 tsp sea salt
Method
1.
Slice the watermelon into approx. 4cm slices and remove the seeds.
2.
Brush the watermelon slices with a little agave syrup and add them briefly to a very hot pan to sear each side.
3.
Add the rest of the ingredients to a blender and blitz until combined.
4.
Add the mixture to a container, cover and refrigerate for 12 hours.
5.
After 12 hours, pass the mixture through a paper filter.
6.
For each serving, decorate the rim of a short glass with a mix of red pepper flakes and salt. Measure out 200ml per serving and pour over one large ice cube in each glass.
