Built directly in the can, The Spare Room beverage director Yael Vengroff’s doctored White Claw takes a low-proof approach. She embellishes the watermelon flavor with a splash of yuzu juice then garnishes it with a mint sprig, raspberry and a dusting of chili salt.
Yael Vengroff’s White Claw Cocktail
Yael Vengroff, The Spare Room | Los Angeles
Ingredients
Serving: 1
- 1 can watermelon White Claw
- Splash of yuzu juice
Garnish: mint sprig, raspberry, chili salt
Directions
- After taking a few sips, add the yuzu juice directly into the can.
- Garnish with mint sprig, raspberry and chili salt.
Editor's Note
Chili Salt
Combine 8 ounces of salt with 4 ounces of paprika and 4 ounces of Tajín and mix thoroughly.