Lynnette Marrero and John Ware, Llama Inn | Brooklyn, NY

Lynnette Marrero, bar director for Llama Inn and Llama San, and bartender John Ware build on a base of pisco, watermelon and rosé with the balancing heat of habanero in the Meloncholia. It’s equal parts “crushable”  and surprising.


Serving: 1

  • 1 ounce pisco, preferably Pisco 100 Acholado
  • 1 ounce rosé
  • 1 ounce watermelon juice
  • 1/2 ounce ginger syrup (see Editor's Note)
  • 1/2 ounce lime juice
  • 2 dashes habanero tincture (see Editor's Note)
  • 2 dashes saline solution (see Editor's Note)
  • Club soda, to top

Garnish: lime peel

  1. Combine all ingredients except the club soda in a cocktail shaker with ice and shake until chilled.
  2. Strain into a Collins glass over fresh ice and top with club soda.
  3. Garnish with a manicured lime peel.
Editor's Note

Ginger Syrup
3 parts white sugar
2 parts fresh-pressed ginger juice

Combine ingredients in a container and stir until sugar dissolves. Place in a sealed container and keep refrigerated for up to two weeks.

Habanero Tincture
16 ounces Everclear or high proof neutral spirit
4 habanero peppers, de-seeded and sliced

Combine and let steep for 2 hours, then strain the peppers from the liquid, bottle and store.

Saline Solution
100 grams boiling water
50 grams salt

Combine the boiling water and salt in a heat proof container. Stir until salt has dissolved. Allow to cool, then transfer to dasher bottle.

Tagged: pisco, watermelon