Perfect for a pool party or summer BBQ, this jalapeño and bourbon cocktail is cooled by watermelon and fresh mint, so refreshing.
This cocktail calls for a spicy jalapeño syrup. It’s easy procedure, take your 50/50 sugar to water ratio as per usual, only add some sliced jalapeños to it and boil. Then strain out the peppers and you have yourself some spicy simple syrup.
ProTip: save those now slightly candied jalapeños for a garnish.
Now that the drink had earned its spicy name, it was time to make it work with a good ol’ BBQ. Oh, and fits in with a warm, sunny California afternoon for lounging at the pool.
The answer came to me: watermelon juice, with its good friend lemon juice. Then, for good measure, mint wanted to come to the party too, so who were we to say no?
Think of it as a spicy watermelon cooler with a hint of lemonade and mint. Can you leave out the jalapeños? I mean, you can, sure, but I’d encourage you to try it the original style first.
- 3 OZ. WATERMELON JUICE
- 1 OZ. LEMON JUICE
- 1 OZ. JALAPEÑO SIMPLE SYRUP
- 2 OZ. BOURBON
- CANDIED JALAPEÑOS
- GLASS TYPE: OLD FASHIONED
- Make your jalapeño simple syrup (50/50 sugar to water with sliced up peños).
- If you like it spicy, add a lot of peppers, if you don't, add less.
- Save jalapeño slices as they're now candied.
- Eat some.
- See? Sweet and spicy.
- Add watermelon, lemon, jalapeño syrup, a few mint leaves and bourbon to your shaker with ice.
- Pour into your old-fashioned glass.
- Garnish with candied jalapeños.
- Drink and enjoy with barbecue.