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
¾ oz. simple syrup (1:1)
6 fresh 1-inch watermelon cubes
1 Thai chile pepper, dried
Tools: muddler, shaker, strainer, fine strainer
Garnish: watermelon wedge
In a shaker, muddle the watermelon and dried chile pepper. Add the remaining ingredients and shake with ice. Fine-strain into an ice-filled glass and garnish.
Scott Fitzgerald, Mulberry Project, New York City