Griddled watermelon and jalapeno bowla

  • For the jalapeno chilli pepper simple syrup
  • 250ml water
  • 200g caster sugar
  • 1 small jalapeno pepper, sliced in 1/2
  • For the cocktail
  • 4 (2.5cm thick) watermelon slices, plus small pieces for garnish (about 1kg total)
  • Vegetable oil
  • Salt
  • 250ml water
  • 125ml blanco tequila
  • 30ml jalapeno chilli pepper simple syrup, recipe follows
  • 1 lime, juiced
  • 30ml watermelon schnapps
  • Whole jalapeno peppers, for garnish
For the jalapeno chilli pepper simple syrup:
1) In a small saucepan over a medium heat, add the water, sugar and the jalapeno chilli pepper. Heat the mixture until the sugar is dissolved, about 2 to 3 minutes.

2) Remove from the heat and leave to steep until cool. Strain and reserve the simple syrup.

For the cocktail:
1) Meanwhile, heat the griddle to high. Lightly brush the watermelon slices with vegetable oil and season with salt. Arrange on the griddle and cook until you have visible marks on both sides.

2) Remove the rind and chop the flesh into large chunks. Add the watermelon flesh to a blender, along with the water, and blend until liquefied.

3) Strain the juice, through a fine strainer, into a bowl. Discard the pulp and reserve the watermelon juice.

4) In a large bowl or glass jug, combine the tequila, simple syrup, lime juice and watermelon schnapps. Add the grilled watermelon juice, and stir.

5) Pour into serving glasses and garnish with the reserved slices of grilled watermelon and a jalapeno chilli pepper.

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