- 1-1/2 ounces Repasado tequila, preferably Don Julio
- 1/2 ounce Ancho Verde
- 3/4 ounce Watermelon Rind Cordial
- 2 ounces Lime La Croix
- 1/2 pound cleaned watermelon rind
- 1 pound refined sugar
About this recipe
With bars using freshly juiced ingredients to create syrups and shrubs, the discarded pulp is often just thrown away. Most of this pulp can be reused to create syrups on its own. The pulp of something, such as fresh ginger, can be steeped in warm simple syrup to create an infused mixer. The same goes for carrots and most other roots. Understanding what you’re throwing away and what it has left to offer is a huge step in reducing waste.
The final step of serving a drink is what often creates the most waste in bars. For every drink a bartender sets down, they have placed a napkin and a straw that will be discarded. Napkins and disposable coasters may have a place at bars, but what can we do to reduce the waste? Instead of using coasters or napkins, try cutting up the boxes that liquor and wine are delivered in to make fun, recyclable coasters from something that would have been thrown out.
To Make the Watermelon Rind Cordial
Chop cleaned watermelon rind into 1-inch by 1-inch cubes. Cover with sugar and let sit for up to 24 hours. Once the mixture has taken on a slurry consistency, place sugar and watermelon rind in a blender and blend until smooth. Pour through a fine-mesh strainer to remove any large particles. Add water if the syrup is too thick to reach the desired consistency. Shelf life is one to two days.
To Make an Upcyled Glass
Repurpose Your Cans! Take one empty aluminum can and remove the top with a can opener. Smooth down any nicks in the lip of the can with sand paper. Cans may also be cleaned in the dishwasher or with food-safe sanitizer for reuse.
To Make the Cocktail
Shake and serve in repurposed aluminum can over ice.