Sun Kiss Recipe

Prepare jasmine simple syrup (make ahead)

Combine equal parts granulated sugar and water (example: 1 cup sugar, 1 cup water) in a small saucepan. Warm until sugar dissolves. Remove from heat and add 1–2 teaspoons of dried jasmine flowers or 1 jasmine tea bag. Steep for 10–15 minutes, then strain. Chill before use. (If using store-bought syrup, skip.)

Juice watermelon

Cut seedless watermelon and pulse in a blender until smooth. Strain through a fine mesh strainer or cheesecloth to yield fresh watermelon juice. Measure 1.5 oz per cocktail.

Dry shake (if using egg white)

In a shaker, combine 2 oz New World gin, 1 oz Lillet Blanc, 1.5 oz fresh watermelon juice, 0.5 oz fresh lime juice, 0.5 oz jasmine simple syrup, and 0.5 oz egg white (optional). Seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake & chill

Add 4 large ice cubes to the shaker. Shake vigorously for 12–15 seconds until well chilled and the shaker is cold to the touch. If not using egg white, simply combine ingredients with ice and shake until chilled.

Double strain into glass

Using a Hawthorne or Boston strainer and a fine mesh strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp for a smooth texture.

Prepare rim

On a small plate, mix 0.25 tsp Tajín with 0.25 tsp coarse salt. Moisten the glass rim with a lime wedge and gently dip the rim into the Tajín-salt mixture to coat one side of the rim lightly.

Garnish

Float a thin cucumber wheel or ribbon on the surface of the drink and perch a small watermelon wedge or ball on the rim. If you used egg white, the garnish should sit lightly atop the foam.

Serve

Serve immediately. Recommend serving chilled without ice in the glass so the flavors of gin, Lillet, jasmine, and watermelon remain bright.