Night Market Recipe

Cocktail

1. 1

   Prepare glass

   If using, combine equal parts flaky salt and mild chile powder on a small plate. Run a lime wedge around the rim of a 10–12 oz highball or Collins glass and dip the rim into the salt–chile mixture to coat. Fill the glass with ice and set aside.

2. 2

   Muddle mint

   In a cocktail shaker, place the fresh mint leaves and the simple syrup (0.5 oz). Gently muddle the mint just to release the aromatic oils—do not over-muddle to avoid bitterness.

3. 3

   Add liquids

   Add the roselle gin (2 oz), chile liqueur (0.5 oz), fresh watermelon juice (1.5 oz), and fresh lime juice (0.75 oz) into the shaker with the muddled mint. Add a generous handful of ice to the shaker (enough to chill rapidly).

4. 4

   Shake

   Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

5. 5

   Strain and top

   Double-strain the cocktail into the prepared glass over fresh ice to remove mint bits (use a Hawthorne strainer and a fine mesh strainer). Top gently with club soda (about 2 oz) to add effervescence.

6. 6

   Garnish and serve

   Slap a mint sprig to release aroma and place it on top, and add a small watermelon wedge to the rim or on a pick. Serve immediately with a short stirring straw so the drink can be adjusted to taste.

7. 7

   Notes on balance

   If the cocktail tastes too tart, add 0.25–0.5 oz extra simple syrup. If too sweet, add 0.25 oz extra lime juice. Adjust chile liqueur for spice level—increase by 0.25 oz for more heat or reduce to 0.25 oz for subtler warmth.