This South African condiment is made with bird’s eye chilies, which lend a fiery bite to grilled chicken on the streets of Cape Town. While other chili varieties can be used, many say that the bird...
- 1 watermelon
- 6–8 limes
- 1 bunch mint
- ½ cup simple syrup
- 1 cup gin
- 1 ounce absinthe (optional)
- Ice, as needed
Rinse the outside of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Cut about ¼ off the top (horizontally). See photo.
Cut out chunks of the watermelon flesh by slicing or scooping them out however you want. They’re going into the blender, so neatness doesn’t matter. The important thing is to not cut through the rind. You’ll want to scoop it nice and evenly to make room for mixing later.
Blend the watermelon flesh with ½ cup of water. This will create a generally thick watermelon juice. Strain the mixture using a sieve if you don’t want the pulp.
Pour the watermelon juice into the hollow watermelon shell, leaving room for other ingredients. You’ll have extra juice for later use.
Squeeze the limes into the watermelon juice and add the simple syrup, gin and ice.
Grab about 6 sprigs of mint and slap them between your palms to release the oils. Then place the mint sprigs into the mix.
Stir the mixture for about a minute, to cool thoroughly.
Ready to serve! Pour into glass rinsed with absinthe (optional).
Add the finishing touch by garnishing each glass with a sprig of mint. Enjoy!