Octopus’s Garden Recipe

Salt rim

Rub the watermelon wedge or a lime wedge around the rim of a chilled rocks glass (or coupe). Dip the rim into coarse sea salt to create a light salted rim. Set glass aside in the freezer or upright with ice to keep chilled.

Prepare raspberry purée (if using whole raspberries)

If you don't have store-bought purée: place 6–8 fresh raspberries in a fine-mesh sieve and press with the back of a spoon into a bowl to yield about 3/4 oz (approx 2 tablespoons) of purée, discarding seeds. Alternatively, muddle raspberries directly in the shaker and double-strain to remove seeds.

Muddle Fresno (optional heat)

In a cocktail shaker, add the quarter Fresno chile slice (seeds removed for milder heat). Gently muddle once or twice to release a hint of capsaicin and aroma — avoid over-muddling to prevent overpowering the cocktail.

Combine ingredients

To the shaker with the muddled Fresno, add 2 oz salted watermelon tequila, 0.75 oz fresh raspberry purée, 0.5 oz dry curaçao, 0.5 oz agave syrup, and 0.75 oz fresh lime juice. Add a generous scoop of ice (about 1 cup).

Hard shake

Shake vigorously for 12–18 seconds until the shaker is very cold and well-diluted. This chills, integrates the fruit and chile, and creates a silky texture.

Double strain

Double-strain the cocktail into the prepared chilled glass (over fresh ice if serving on the rocks or neat in a coupe) to remove chile bits and raspberry seeds for a clean finish.

Float & garnish: If you like a touch more heat and visual drama, float the reserved thin Fresno slice on top of the drink. Thread two fresh raspberries on a short pick and rest on the rim alongside a small watermelon wedge. Serve immediately.