I think the first time I had a Smoke on the Water I was eating tacos by the dozen. Sadly or luckily or whatever, I wasn’t drinking Smoke on the Waters by the dozen. But I did start having a hankering for them while eating tacos on a hot summer day.
Once you love tequila, it’s not that far to acquiring a mezcal fetish as well. Then when you stumble upon a cocktail at a joint that is particularly good and the name of the cocktail is particularly clever, well, you hunt down that recipe. Tout suite. To drink. Even when you aren’t eating tacos. And the weather isn’t particularly nice outside. Because the memory of that drink is on your mind and making it recreates those feelings that were present the first time you had it. At least, that’s the way it is for me.
The recipe calls for fresh-squeezed watermelon. Which I think is cool if it’s summer. If it’s not, there are perfectly acceptable alternatives. Also, some juiceries have fresh-squeezed watermelon juice available. I think shortcuts are the spice of life. If you find one that works cool. Also, this recipe calls for hibiscus syrup. You have to make this in advance and cool it before making the drink. Not all the way, but it can’t be boiling. And ideally, it should be down to room temperature or too much ice will melt in the mixing. And the balance between the ingredients of a cocktail and water are super important.
Smoke on the Water
- 2. oz mezcal
- 1 oz Cointreau
- 1.25 oz watermelon juice, freshly squeezed if possible
- .75 oz hibiscus syrup, recipe below
- .75 oz lime juice
- dried lavender or soaked hibiscus or a pickled watermelon rind or a tiny watermelon wedge
Add big ice to a rocks glass. Then add all the other ingredients to a shake with ice, and shake for 40-60 seconds. Double strain over the big ice. Garnish.
Hibiscus Syrup
- 1 cup water
- 1 cup sugar
- .5 cup hibiscus flower or 4 bags of hibiscus tea
Combine water with sugar in a small saucepan, and bring to a boil. Take off the heat. Add the hibiscus. Steep for 10 minutes then strain into a glass jar or jug. Keep in fridge for about a month.
