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.
マンサニーリャは、間違いなく海の女王です。
食前酒として理想的であり、あらゆるタイプのタパス、特に魚介類など、海からもたらされるあらゆる食材との相性が良いです。
また、塩味のきいた料理（ソーセージや塩漬け肉）や、酢を使った料理（サラダ、アドボと呼ばれる酢やハーブで食材に下味をつけて揚げたもの、マリネ、冷製スープなど）にもよく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
海老やカニ、貝や魚など、あらゆる魚介類に最適です。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
