Smoke On The Water Cocktail Recipe

A savory take on a watermelon cocktail.

No matter the season, watermelon can add a fresh note to any cocktail. The Smoke On The Water Cocktail, adapted from Carlos Perez recipe at Chicago’s Nellcote, is an elevated way to enjoy the casual, bbq staple as a watermelon cocktail.

Made with mezcal, fresh watermelon juice and wild hibiscus flowers in syrup, this drink is the watermelon's sultry alter ego.

Enjoy the beverage watching a sunset with someone special or just hanging out with friends.

Smoke On The Water Cocktail

Yield: 1 Cocktail

Ingredients

• 1 ½ oz mezcal
• ¾ oz cointreau
• ½ oz hibiscus syrup
• 1 oz watermelon juice
• ½ oz lime juice
• 1 hibiscus flower (for garnish)

Glassware

• Luminarc Barcraft Straight Sided Rocks Glass

Tools

• Viski Hammered Stainless Steel Cocktail Shaker
• Urban Bar Garnish Tongs
• Double Cocktail Jigger
• Fine Mesh Stainless Steel Strainer

Instructions

Step 1: Juice a watermelon

Take one slice of a watermelon and cut off the rind. Cut the slice into 1 inch cubes. Place cubed watermelon into a paper towel and squeeze juice over mesh net strainer into a bowl.

Step 2: Assemble the cocktail

Add all of the liquid ingredients to a shaker with ice, and shake until chilled. Strain into a rocks glass over ice. Garnish with hibiscus flower.