Natsū — Chow Revival Recipe
Raspberry vodka, calamansi juice, watermelon pulp, passoa, cranberry juice, fresh mint
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Ingredients
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Cocktail
Garnish
Method
Preparation
- 1
Prepare watermelon pulp
Cut seedless watermelon into cubes and place about 1 cup (loosely packed) into a blender. Pulse until smooth. Pour the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract about 1.5 oz (45 ml) of pulp for one cocktail. Discard solids or reserve for another use.
- 2
Muddle mint
In a cocktail shaker, add 6 fresh mint leaves and the simple syrup (0.25 oz). Gently muddle just to bruise the leaves and release oils — do not over-muddle to avoid bitterness.
Mixing
- 3
Add raspberry vodka (2 oz), Passoã (0.5 oz), fresh calamansi juice (0.75 oz), cranberry juice (1 oz), and the strained watermelon pulp (1.5 oz) into the shaker with the muddled mint.
- 4
Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the exterior of the shaker is frosty and well-chilled.
- 5
Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or a rocks glass filled with fresh ice. Double-straining removes tiny mint pieces and watermelon solids for a smooth finish.
- 6
If you prefer a lighter fizzy finish, top with 1 oz club soda and give a gentle stir (1–2 rotations) to combine.
Garnish & Finish
- 7
Gently slap the mint sprig between your palms to activate the aroma and place it on the rim or float on top. Add a small watermelon wedge and 2 fresh raspberries on a cocktail pick or on the rim for visual appeal.
- 8
Serve immediately. Recommend serving with a short straw. Taste and adjust: if the cocktail is too tart from calamansi, add 0.25–0.5 oz more simple syrup; if too sweet, add 0.25 oz more calamansi juice.