Within the foothills of Mexico’s Sierra de la Laguna Mountains, within the southern tip of Baja California Sur, is an oasis referred to as Flora Farms. The property—which is a component natural farm and half restaurant—cultivates all of its produce together with watermelons, which develop in abundance yr spherical. With the fruit, the bar employees makes a easy and refreshing agua fresca, which is used to make cocktails like this subtly sweet-tart julep that Saveur’s take a look at kitchen supervisor, Fatima Khawaja, loved on a current journey to Los Cabos. Flora Farms recommends utilizing Matusalém rum right here, however in the event you can’t discover it, unaged Bacardi is an effective substitute.
For the mint syrup:
- 1½ cup flippantly packed mint leaves, plus extra for garnish
- ¼ cup honey, agave syrup, or sugar
For the cocktail:
- 3 oz. watermelon agua fresca
- 2 oz. white rum
- ¾ oz. contemporary lime juice
- ½ oz. contemporary orange juice
- ½ oz. mint syrup (from above)
- ¼ oz. Cointreau, or triple sec
Directions
- Make the mint syrup: In a small pot set over medium warmth, convey 1 cup of water, the honey, and mint leaves to a boil. Flip the warmth to medium-low and simmer, stirring sometimes, till the sugar has dissolved, about 10 minutes. Take away from the warmth and let steep for at the very least 1 hour. Utilizing a fine-mesh sieve, pressure the syrup into an hermetic container. (Leftover syrup could be refrigerated for as much as 2 weeks.)
- Make the cocktail: Fill a tall glass with ice. Pour within the agua fresca, rum, lime juice, orange juice, mint syrup, and Cointreau. Utilizing a swizzle stick or spoon, stir nicely. Garnish with mint leaves.
