Parche de Sandía

Ingredients

2 oz. Carabuena Tequila

1.5 oz. Watermelon Juice

.5 oz. Lime Juice

.75 oz. Strawberry Syrup or Simple Syrup

Green Pepper Cilantro Shrub

Garnish: Cilantro & Watermelon (Alt. Black Salt Rim)

Combine all ingredients into a cocktail shaker. Add ice, shake, and strain into a small rocks glass. Add fresh ice and garnish.

128g (1 cup) Strawberries

128g (~½ cup) Sugar

128g (½ cup) Water

‍

Hull and slice the strawberries. Heat water in a small saucepan on the stovetop. Add sugar and

stir until dissolved. Add strawberries and boil until color is gone from fruit, roughly 10 to 12

minutes. Syrup should be a nice rich color. Let sit for 10 minutes before straining fruit bits from

syrup.

‍

200g Sweet Green Peppers

50g Cilantro

200g (1 cup) Sugar

200g (~¾ cup) Rice Vinegar

‍

Combine ingredients in a large glass jar and allow to infuse for at least 2 days in a cool space.

When ready to use, mix in a blender and strain out vegetable bits.

‍