Inspired by a dear friend. An eccentric character to say the least. Whilst on my stag do 8 years ago, he was the king of the watermelon Daiquiri… Daiquiri in name only, as it was pretty much blended watermelon with a bottle of rum… 7 years later, we all find ourselves in the grips of this pandemic of course, and I became a *little* obsessed with mixology. No background, I am a Composer, but I guess some of the processes involved in mixing a well balanced beautifully presented drink Cross pollinate somewhere in the creative spectrum!.. Anyway, I became specifically obsessed with tiki, and seeing that not a huge amount of prevailing cocktails call for watermelon (as far as I noticed generally) I also felt like I wanted to come up with something that dipped the cap to my friend with a blender, but also included the sort of balancing seen in the tikisphere. So after a year of experimenting with all sorts of variations riffing off a vast list from Mai Tai to Martinis, I finally settled (for now) on this incarnation that presents like a clean modern take on a sour but is infused with the flavours of Tiki… I like it… but perhaps watermelon is seldom used for a reason! Cheers guys, love the show it’s a perfect little chunk of escapism.
The Sassy Jackson
Ingredients
- 1 oz Lime Juice
- 1 oz Waterlemon Juice
- ½ oz Passion Fruit Liquer
- ½ oz Aquafaba
- 33/100 oz Velvet Falernum
- 33/100 oz spoon of Orgeat
- 6 Mint Leaves
- 1 oz Cuban aged Rum
- 1 oz Aged Jamaican Rim
Instructions
- Dry shake first (for the faba).
- Then shake with ice (including the mint).
- Double strain into the sassiest (and fairly large at 6oz capacity) nick and Nora or similar style glass you can find.
- Garnish with 2 small mint leaves floated on the foam and an Angostura swirl.
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