Mariposa Recipe

Prepare fruit

Place the cubed seedless watermelon in a blender and pulse until smooth. Strain the puree through a fine mesh sieve into a small bowl to remove pulp and collect approximately 3/4 cup of watermelon juice.

Cook syrup

In a small saucepan combine the granulated sugar and 1/4 cup water. Warm over medium heat, stirring until sugar is dissolved and mixture begins to simmer.

Infuse jalapeño

Add the sliced jalapeño to the sugar syrup and simmer gently for 2 minutes. Remove from heat and let steep for 10–15 minutes to reach your desired heat level (longer steep = spicier).

Finish syrup

Stir in the strained watermelon juice and lime zest (if using). Taste and adjust sweetness or heat if needed. Strain the combined mixture through a fine sieve to remove jalapeño bits and any remaining pulp. Cool to room temperature before using. Yields ~5 oz syrup; refrigerate in airtight container up to 5 days.

Combine and shake

In a cocktail shaker, add Belvedere vodka (2 oz), cooled watermelon & jalapeño syrup (0.75 oz — adjust to taste; see note), fresh lime juice (0.75 oz), agave nectar (0.5 oz), and a generous handful of ice (about 1 cup). Secure the shaker and shake vigorously for 10–15 seconds until well chilled.

Strain

Double-strain the shaken mixture into a highball or Collins glass filled halfway with fresh ice to remove any tiny solids and ensure a smooth texture.

Top with Red Bull

Carefully top the cocktail with chilled Watermelon Red Bull (about 4 oz). Gently stir once with a bar spoon to integrate without losing too much carbonation.

Garnish the glass with a lime wheel on the rim, a thin jalapeño slice on top (optional for extra heat/aroma), and a small watermelon wedge or ball on a cocktail pick. Serve immediately.

Note: Adjust syrup quantity to balance sweetness and heat. Start with 3/4 oz syrup as written and increase up to 1.25 oz for a sweeter, fruit-forward drink or reduce to 1/2 oz for a dryer, more spirit-forward cocktail.