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Dry & Spicy Daiquiri

Fresh watermelon and a dried Thai chile create a spicy-cool combo is this summery Daiquiri adaptation.


2 oz. white rum (Fitzgerald uses Brugal Extra Dry)

1 oz. fresh lime Juice

3/4 oz. simple syrup (1:1)

6 fresh 1-inch watermelon cubes

1 Thai chile pepper, dried

Ice cubes

Tools: muddler, shaker, strainer, fine strainer

Glass: rocks

Garnish: watermelon wedge

In the base of a shaker, muddle watermelon and dried chile pepper. Add remaining ingredients and shake with ice. Fine-strain into an ice-filled glass and garnish.


Scott Fitzgerald, Mulberry Project, New York City




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