Ingredients
- 3 Watermelon chunks
- 1.5 oz Blanco tequila
- .5 oz Martinique sugar cane syrup
- .75 oz Lime juice
- 1 dash Thai Chile Tincture*
Glass: Bucket
Preparation
In a shaker, muddle the watermelon. Add the remaining ingredients and fill with ice. Shake, and strain into a bucket glass filled with fresh ice.
*Thai Chile Tincture:
Place a handful of hot chile peppers in a Mason jar and fill with Wray & Nephew White Overproof Rum. Seal the jar and let stand for 4 days. Strain into a clean bottle.
I can tell the Thai Chile Tincture is gonna make this drink! That’s something I’ll have to try.