Watermelon Cucumber Cooler

Kenta Goto | New York City

photo: Daniel Krieger
watermelon-cucumber cooler bar goto

In Japan, salt is often sprinkled atop watermelon to enhance the flavor. The same idea is at play here, with a combination of wasabi powder: Salt and sugar for a little something extra.

Ingredients

Serving: 1

  • 2 ounces gin
  • 2 ounces gin
  • 3/4 ounce lime and lemon juice, mixed
  • 3/4 ounce lime and lemon juice, mixed
  • 3/4 ounce cane syrup (2:1, sugar:water)
  • 3/4 ounce cane syrup (2:1, sugar:water)
  • 1 ounce watermelon juice
  • 1 ounce watermelon juice
  • 1 pinch wasabi salt
  • 1 pinch wasabi salt
  • 25 grams peeled cucumber (roughly two slices)
  • 25 grams peeled cucumber (roughly two slices)

Garnish: cucumber slice

Directions
  1. Combine peeled cucumber and cane syrup to a shaking tin, and muddle gently.
  2. Add the rest of the ingredients, except for the watermelon.
  3. Add ice and shake until chilled.
  4. Strain into a highball glass.
  5. Add watermelon juice.
  6. Stir lightly, and serve.

Tagged: bar goto, cooler, wasabi, watermelon

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