Restaurants›The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant›Luce Recipe

Luce Recipe

Inspired by The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant

Time10m

Serves1

MEZCAL VIDA, ANGURIA, LIME - TABASCO

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Garnish & Glass

1/2 tsp Coarse salt (or smoked salt) for rim1 piece Lime wheel or wedge1 piece Small watermelon wedge or thin slice

Method

Prepare Glass

Rim the glass

Run a lime wedge around the rim of a rocks glass (or coupe, if preferred). Dip the rim into coarse or smoked salt to coat evenly. Set the glass aside.

Make Cocktail

If using fresh watermelon, cut a few chunks and blend or muddle until you have about 2 ounces (strained) of juice. Strain through a fine mesh sieve to remove pulp for a smooth cocktail.

Fill a cocktail shaker with 1 cup of ice.

Add 2 oz mezcal, 2 oz fresh watermelon (anguria) juice, 0.75 oz fresh lime juice, and 0.5 oz agave syrup to the shaker.

Add 2 dashes of Tabasco (adjust to heat preference; 1 dash for milder, 3 for hotter).

Dry shake (without ice) for 10–15 seconds if the watermelon juice is very fresh and pulpy to help integrate, then add ice and shake vigorously for 12–15 seconds until well chilled.

Double-strain the mixture into the prepared salt-rimmed glass over fresh ice (large cube preferred) or serve straight up in a chilled coupe if you prefer no ice.

Finish & Garnish

Garnish with a lime wheel on the rim and a small watermelon wedge. Optionally, add a very light additional dash of Tabasco on top for an aroma of heat (use sparingly).

Serve immediately and advise guests the cocktail has a smoky mezcal backbone, bright watermelon-lime freshness, and a touch of Tabasco heat.