Name: Rose Gold
Yield: 4
Ingredients: 2 cups of diced watermelon; 1 Tbsp dried hibiscus flowers; 1 tsp dried sumac; Sugar, to taste (I usually use none); 6-8 ounces of cognac, prefer a bolder and higher proof one like Larsen Aqua Ignis or Ferrand 1840; Crushed ice; Jalapeño pepper for garnish

This cocktail combines cognac, which many people associate with colder weather, with watermelon, a summer staple. Hibiscus and sumac lend acidity, and a touch of heat from jalapeño brings balance.

Rose Gold

Christian Leue

Servings/Yield

Ingredients

2 cups of diced watermelon
1 Tbsp dried hibiscus flowers
1 tsp dried sumac
Sugar, to taste (I usually use none)
6-8 ounces of cognac, prefer a bolder and higher proof one like Larsen Aqua Ignis or Ferrand 1840
Crushed ice
Jalapeño pepper for garnish

Directions

Add the watermelon to a blender and process until liquid, add the hibiscus and sumac and process for a few seconds more. Allow to steep for a few hours in the refrigerator, then fine strain to remove any pulp/solids.
Taste the juice and adjust sweetness as necessary, add the cognac, stir to combine, then divide between 4 glasses over crushed ice.
Garnish with a jalapeño slice.