Kira Collings is bar supervisor of Fireside and Hill in Park Metropolis, UT.
Touring has at all times been a ardour of mine. For my first solo journey, on the age of 19, I booked a one-way ticket to Thailand. I spent two months exploring the “land of smiles” and immersing myself within the nation’s lovely environment. I felt so welcomed by the folks and was mesmerized by the tradition and meals.
After lengthy, sizzling days of driving motorbikes, exploring temples and consuming copious quantities of spicy curry, I’d seek for a avenue cart promoting these distinctive watermelon smoothies. They had been made with recent watermelon, pureed with ice, lime, cream and what at all times appeared like a secret ingredient that I might by no means determine.
As I began brainstorming cocktails for our menu at Fireside and Hill, the thirst-quenching Thai watermelon smoothies had been the very first thing that crossed my thoughts. I needed to deliver a bit of little bit of my travels again to Utah and provide our company with a uniquely refreshing summer time drink.
I began by constructing a house-made watermelon cordial with a Thai basil easy syrup and a lemongrass tincture. I needed the cocktail to have crowd enchantment, so I made a decision on tequila because the spirit.
That led me to drop the lemongrass and swap it for chipotle bitters to enhance the tequila. Then so as to add a pop of coloration, I garnish it with Mexico’s nationwide flower — dahlias — thus the Tijuana Handshake was born.
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This cocktail is gentle and refreshing at first sip, then you definately choose up notes of Thai basil mixing with the agave from the tequila, ending with the fireplace of the chipotle bitters behind your throat.
Tijuana Handshake
- 1 ½ oz. El Jimador reposado tequila
- ½ oz. El Jimador silver tequila
- ½ oz. Recent lime juice
- 2 oz. Home-made watermelon cordial
- 5 dashes Chipotle bitters
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Mix all substances and shake to relax.
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Pressure over a big ice dice to attenuate dilution.
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Garnish with a lime and a dahlia.
For Watermelon cordial: 1 medium-sized watermelon, 1 quart of Thai basil easy syrup, 3 bar spoons of citric acid, 1 oz. grenadine (for coloration).
Lower watermelon and puree it in a blender. Then pressure the watermelon puree. Stir in basil easy syrup, 3 bar spoons of citric acid, grenadine and stir all of it collectively. Will preserve it for as much as 10 days within the fridge.
On the lookout for extra What I’m Consuming Now? Try Ilya Romanov and the Small Discuss, Kira Webster and the Quiet Evening Thought, Jeff Rogers and the Authentic Home Martini, Roberto Colombi and the Marche Bianco “Coccio” 2018, and Matt Hungerford and the Golden Pineapple, amongst others.
