Waking the Dead (An Agua Fresca)

Waking the Dead (An Agua Fresca)
Photo by Shannon O'Hara

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1 Serving

  • 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

Waking the Dead

  1. Shake and strain over rocks in a Collins glass.


  1. 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.

Compressed Watermelon Plank

  1. 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.
  2. 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.

  • Recipe by Leslie Ross of Triniti in Houston, Texas

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