Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Spicy Sandia
Cocktail
Grill, Smoke
A refreshing, smoky-spicy cocktail featuring house-made smoked watermelon syrup and a tajín rim for the perfect summer sip.
Photo Credit: Caitlin Kreidler
Ingredients
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4 lbs seedless watermelon, peeled and quartered
1 ½ cups sugar
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1 slice fresh watermelon
1 sprig fresh basil
Tajín and salt, for rimming
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2 oz Ilegal Mezcal
2 oz smoked watermelon syrup
½ oz lemon syrup
2 slices fresh jalapeño
Ice
Directions
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Set your Big Green Egg for direct cooking at 250°F/121°C.
Place the watermelon quarters directly on the grate and cook for 30 minutes, until lightly caramelized and smoky.
Remove from heat and blend until smooth.
Double strain the liquid through a fine mesh sieve or cheesecloth.
Store in an airtight container in the fridge. This syrup is best used within 3 days.
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Rim your glass with tajín salt.
Gently “spank” the basil (give it a light slap between your palms) to release its aroma, then place it inside the rimmed glass.
Add a watermelon wedge to finish.
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In a cocktail tin, muddle the jalapeño slices.
Add mezcal, smoked watermelon syrup, lemon syrup, and 1 cup of ice.
Shake vigorously.
Double strain into your tajín-rimmed glass.
Garnish with the watermelon wedge and basil.
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