Rose Gold
This cocktail combines cognac, which many people associate with colder weather, with watermelon, a summer staple. Hibiscus and sumac lend acidity, and a touch of heat from jalapeño brings balance.
Drink
4
Christian Leue
This cocktail combines cognac, which many people associate with colder weather, with watermelon, a summer staple. Hibiscus and sumac lend acidity and a touch of heat from jalapeño brings balance.
Add the watermelon to a blender and process until liquid, add the hibiscus and sumac and process for a few seconds more. Allow to steep for a few hours in the refrigerator, then fine strain to remove any pulp/solids.
Taste the juice and adjust sweetness as necessary, add the cognac, stir to combine, then divide between 4 glasses over crushed ice.
Garnish with a jalapeño slice.
• Want more depth and complexity in the cocktail? Add 1/2 tsp of Orchidea N34 and a dash of balsamic vinegar when processing the watermelon. Add a bit of mint as a garnish for brightness.
• Alcohol free: For the cognac substitute 6 ounces of strongly brewed black tea steeped with 1/2 split vanilla bean and 1/2 teaspoon of cracked kampot peppercorns.
• The watermelon, sumac, and hibiscus is a great base for gazpacho, but add them at the start so they break down more as you won't be filtering. Add chopped onion, tomatoes, garlic, cucumber, jalapeño, fresh mint, and olive oil, blend and adjust to taste with salt and sherry vinegar.
Questions about this recipe? Contact us at info@laboiteny.com
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