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Honeydew and mezcal margarita with chipotle Syrup
FOOD AND STYLE13Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 whole dried chipotle pepper (Morita variety – cut in 1/2” pieces)
- 1/2 cup Spring! Water (boiling)
- 1/2 cup organic sugar
- 1/2 honeydew melon (large, 3 lbs, 1.4 kg – peeled and flesh cut in 3” chunks)
- 1 Tbsp. lime juice
- 1 Tbsp. fine sea salt (for the rims)
- lime wedge
- 4.5 oz. mezcal
- 4.5 oz. juice (honeydew)
- 1.5 oz. lime juice
- 0.75 oz. elderflower liqueur (St. Germain)
- 1/4 oz (7.5 ml) chipotle syrup (see Step 1) (chipotle, see Step 1)
- 6 melon balls (small honeydew, as garnish, optional)
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