An August heat wave has hit Los Angeles. To keep from getting dehydrated, it's important to drink as much as possible, they say, meaning water, juices and sports beverages. But when the cocktail hour arrives, this is what I'll have.
Tafoya did some excellent mixology during a tequila seminar that was part of this spring's food and wine festival in Ixtapa and Zihuatanejo.
Notice how he has added basil to the drink instead of the usual mint.
From Miguel Tafoya, Hotel Capella Ixtapa
3 ounces strained pureed watermelon
2 ounces white tequila
1 tablespoon agave nectar
2 teaspoons lime juice
2 or 3 basil leaves, plus 1 for garnish
To prepare the watermelon, measure a heaping 1/2 cup watermelon chunks, eliminating the seeds. Puree this in a blender, then strain through a fine sieve to eliminate any remaining seeds and pulp. Measure 3 ounces and pour into a cocktail shaker.
Add the tequila, agave nectar and lime juice and stir. Taste and adjust the agave nectar and lime juice if needed. Add the basil leaves, torn into shreds.
Add ice cubes and shake well. Strain into an old fashioned glass, adding fresh ice cubes, if desired. Garnish with a basil leaf.
Makes 1 serving.