Serious Eats: Recipes

In-Sandiary

[Photograph: Jessica Leibowitz]

Back away from the Watermelon Pucker. Instead, make this simple, refreshing drink from cubes of real watermelon (it's mostly water!) and a little lime and tequila. The spicy rim is essential—each sip is a flash of heat, followed by the cooling cocktail. Not too sweet, not too tart, nothing artificial.

This cocktail was developed by Joaquin Simo (a founding bartender at Death & Co. in New York) and included in the Food & Wine 2009 Cocktail Guide. According to the book, the name is a play on sandia, the Spanish word for watermelon, as well as "incendiary" for the spicy chile salt rim.

Printed from http://www.seriouseats.com/recipes/2011/05/in-sandiary-cocktail-watermelon-tequila-recipe.html

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