Griddled watermelon and jalapeno bowla

Method

Griddled watermelon and jalapeno bowla

For the jalapeno chili pepper simple syrup:

In a small saucepan over medium heat, add the water, sugar and the jalapeno chili pepper. Heat the mixture until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and let steep until cool. Strain and reserve simple syrup.

For the cocktail:

1) Meanwhile, heat the griddle to high. Lightly brush the watermelon slices with vegetable oil and season with salt. Arrange on the griddle and cook until you have visible marks on both sides. Remove the rind and chop the flesh into large chunks. Add the watermelon flesh to a blender, along with 250 ml of water and blend until liquefied.

2) Strain the juice, through a fine strainer, into a bowl. Discard the pulp and reserve watermelon juice.

3) In a large bowl or glass pitcher, combine the tequila, simple syrup, lime juice and watermelon schnapps. Add the grilled watermelon juice, and stir. Pour into serving glasses and garnish with reserved slices of grilled watermelon and a jalapeno chili pepper.