Rose Gold

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.

Author

Christian Leue

Servings

4

Category

Drink

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

1. 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.
2. Taste the juice and adjust sweetness as necessary, add the cognac, stir to combine, then divide between 4 glasses over crushed ice.
3. Garnish with a jalapeño slice.