Acapulco Cliff Hanger
- 2 cups water
- 2 cups sugar
- 4 lemons, washed, finely sliced
- 1 cup seedless watermelon, chunks
- 2 ounces tequila
- 1 ounce lemon simple syrup
- 1 ounce fresh lime juice
- 1 ounce Cointreau liqueur
- lime wedge
- soda water (optional) or ginger ale, to top (optional)
- Make the simple syrup: combine water and sugar in a sauce pan; stir to mix; place over med-high heat to dissolve; as soon as the syrup comes to a rolling boil and is completely clear, remove from heat.
- Add in the lemons (keep them submerged by placing a plate on top of them during the infusing process); cover and let steep for 30-40 minutes.
- Pour the syrup through a fine sieve, pressing down firmly on the lemons to extract all the juice into the syrup; store in a covered container in the refrigerator for up to 1 month.
- Make the drink: puree the watermelon in the blender; strain, for about 1/3 cup puree.
- In a tall mixing glass, combine the watermelon puree, tequila, lemon simple syrup, lime juice, and Cointreau; stir to mix.
- Moisten the rim of the serving glass with a lime wedge and press the rim into spiced salt (combine 1 teaspoon kosher salt, a generous pinch of cayenne pepper, and a small pinch of ground ginger); fill glass with ice.
- Strain the puree mixture into the cocktail glass; top with a splash of soda water or ginger ale, if you wish.
- Squeeze the lime wedge on top; garnish with small cubes watermelon.
water, sugar, lemons, seedless watermelon, tequila, lemon simple syrup, lime juice, liqueur, lime wedge, soda water
Taken from www.food.com/recipe/acapulco-cliff-hanger-389649 (may not work)