Blushing Pink Adobe

Makes 6 drinks

In many regions Mexican cuisine includes dishes that combine vegetables and fruits and achieve an almost sweet-and-sour profile. That’s what you’ll find when sipping this refreshing libation. And using a flavorful liquor just adds to its complexity. This is great with the varied fare found in Latin America.

3 cups diced seedless watermelon

1 cup strained tomatoes (passata di pomodoro)

1 cup diced peeled cucumber

1 to 2 chipotle chiles in adobo sauce

2 to 3 tablespoons adobo sauce, or more to taste

⅓ cup freshly squeezed lime juice

2 tablespoons agave nectar

1 tablespoon orange bitters

¼ cup chopped fresh cilantro

Smoked salt

3 tablespoons Tajín for rimming the glasses (optional)

9 to 12 ounces tequila, pisco, or cachaça

SUGGESTED GARNISHES:

Lime wedges

Skewers of watermelon cubes

Skewers of Ceviche (here)

Sprigs of fresh cilantro

Place the watermelon, strained tomatoes, cucumber, chiles, and adobo sauce in a food processor or blender, and purée until smooth. Strain the liquid through a sieve, pressing with the back of a spoon to extract as much liquid as possible.

Combine the strained liquid with the lime juice, agave nectar, orange bitters, and chopped cilantro in a pitcher, and stir well. Season with smoked salt to taste, and chill well.

Rim 6 (14-ounce) glasses with Tajín, if desired, following the instructions here.

Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of liquor, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the liquor and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with a lime wedge, a skewer of watermelon cubes, a skewer of ceviche, and sprigs of cilantro. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

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