Ghost Candy Recipe

Make Puree

Place 1.5 cups chilled seedless watermelon cubes in a blender. Pulse until smooth, about 20–30 seconds. Do not overblend to avoid warming the puree.

Pour the blended watermelon through a fine mesh strainer set over a bowl. Use the back of a spoon to press solids and extract about 1.5 ounces (approx. 3 tbsp) of bright, clear juice/puree. Discard solids.

Chill the strained puree briefly in the refrigerator while you prepare the rest of the cocktail.

Prepare Glass

Run a lime wedge around the rim of a chilled rocks glass. Dip the rim in smoked sea salt or chili-salt to coat. Fill the glass with fresh ice.

Combine Ingredients

In a cocktail shaker, add 2 oz blanco tequila, 1.5 oz fresh watermelon puree, 0.75 oz fresh lime juice, and 0.5 oz agave syrup. If you prefer milder heat, add 1 jalapeño slice (muddled gently) to the shaker.

Add Ghost Heat

Add 2 drops of ghost pepper tincture (or 2 drops of ghost pepper–infused tequila). Important: ghost pepper is extremely hot — start with 1–2 drops and taste/adjust carefully. If using infused tequila instead of a tincture, reduce by volume as needed (about 0.25 oz) and omit extra tequila measurement.

Shake

Fill the shaker with ice, cap it, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain & Serve

Double-strain the cocktail into the prepared rocks glass over fresh ice to remove pulp and jalapeño bits. Taste carefully for heat and balance. If too spicy, add 0.25–0.5 oz additional agave or a splash of watermelon juice; if too mild, add one more drop of tincture (stir and wait 20 seconds before tasting).

Garnish with a lime wheel on the rim and a small watermelon wedge on a pick. Optionally float one thin jalapeño slice on top for aroma and visual contrast.

Serve immediately with a napkin and a caution: extremely spicy.