The combination of the delicate salinity with watermelon juice is a match made in heaven. With the addition of a little citric acid, and some forced carbonation make this bright and refreshing variation on a Rebujito a go-to for a summer brunch, or a late afternoon tipple before dinner.
This cocktail is served carbonated, on draft at Curate, so we are kegging it and carbonating it. This is the single serving recipe. To make at home, build it in a soda siphon, and charge twice with C02.
*To make the compressed watermelon syrup, without a vacuum-chamber sealer: soak 24 1-inch cubes of seedless watermelon in one quart of 1:1 simple syrup in a ziplock bag you have sucked the air out of. Macerate for 48 hours. Strain out watermelon, and use.
**Pickled watermelon rind: peel the skin off the watermelon rind and soak in water in a refrigerator for at least 24 hours. Strain rind. In a heavy-bottomed sauce pan, combine 1 part white vinegar to 2 parts white sugar, 5 d cinnamon oil and 5 d clove oil (per quart of vinegar). Stir over medium heat until sugar dissolves, add watermelon rind. Bring to a boil, reduce heat and simmer for 15 minutes. Pour rind/syrup into prepared jars, can using what ever your preferred method is.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
