Ingredients
Walking the Dead
½ ounce Montelobos Mezcal
1 ounce Tapatio 110 Blanco Tequila
½ ounce grilled lime juice
2 ounces fresh pressed watermelon juice
½ ounce cane juice syrup
Top with Topo Chico
Garnish
Salt stripe down side of glass
Lime wheel
Cucumber spiral
Plank of compressed watermelon (sous vide with salt tincture and habanero shrub)
Compressed Watermelon Plank*
8 ounces neutral spirit
2-3 ounces Kosher salt
Watermelon plank, a rectangular about ¾-inch thick and 3-4 inches long
2 droppers full habanero shrub, such as Bitterman's Hellfire Habanero Shrub
Sal de Gusano (worm salt!)
*vacuum seal and sous-vide required
Directions
Waking the Dead- Shake and strain over rocks in a Collins glass.
- Create a salt stripe down the side of glass by taking a lime wedge and running it the length of the glass, then gently press the "limed" area into a bed of kosher flake salt. Add a lime wheel and cucumber spiral to a skewer and lay a plank of compressed watermelon across top of glass.
- To make a salt tincture, place neutral spirit into a vacuum bag with salt. Vacuum-seal and place in sous-vide cirulator bath at 130-140 degrees for 2 hours, or until no more salt will dissolve. Strain and store in a non-reactive container.
- Vacuum-seal watermelon plank in a plastic bag with a few dashes salt incture and habanero shrub. Allow to sit for at least 1 hour. Remove from plastic and dip top of plank in Sal de Gusano.
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