Summer is officially here at that calls for fruit-forward cocktails. We love this option from Adiõs in Birmingham, Alabama, as it focuses on one of our favorite summer flavors in watermelon. It’s a great Campari cocktail that takes on added notes from tequila, saline solution, and more.
Solo en el Sur
A dazzling cocktail, the Solo en el Sur comes to us courtesy of José Medina Camacho of Adiõs. It’s a fetching red in the glass and offers the right amount of bitterness to offset the ripe watermelon notes. Which tequila to use? They suggest Altos Reposado. For the watermelon garnish, they suggest fruit that’s not too ripe (and you can even pickle the rind).
Ingredients:
- 2 ounces watermelon-infused tequila
- 3/4 ounce Cocchi Americano
- 1/4 ounce Campari
- 1 dash orange bitters
- 1 dash saline (1:10 salt to water)
*Watermelon-infused tequila: Combine 750ml reposado tequila and 1 cup of fresh watermelon in a Cambro and infuse for 1 hour in fridge. Strain but don’t press the watermelon.
Pickled watermelon garnish
Ingredients:
- 1/2 cup rice vinegar
- 1/2 cup apple cider vinegar
- 1 cup sugar
- 1 cup water
- 4 tablespoons coriander seeds
- 2 chile de árbol peppers
- 1 peel of a whole lemon
- 4 dried avocado leaves
- 1 tablespoon black peppercorn
Method:
- In a medium pot, combine the water, salt, sugar, vinegar, coriander, chile de árbol peppers, lemon peel, and avocado leaves.
- Bring up to a simmer and heat until the salt and sugar is just dissolved.
- Pour the liquid over the watermelon in the jar(s). If the watermelon is floating above the liquid, you can weigh the fruit down by placing a small plate inside the jar with something heavy on top.
- Let chill in the fridge until it’s cold, once cold it’s ready to use.
Cocktail method:
- Combine all ingredients in ice-filled shaker and shake vigorously.
- Strain into a coupe glass and garnish with pickled watermelon.
