This recipe is courtesy of Sushi Roxx in midtown Manhattan.
- 1/4 Ounce simple syrup
- 1/2 Ounce lime juice
- 3/4 Ounces pink peppercorn watermelon shrub
- 1/2 Ounce Del Maguey Vida Mezcal
- 1 Ounce Del Maguey Vida Mezcal
Add all ingredients into a tin. Shake with ice until it's too cold to hold. Strain over fresh ice into a rocks glass rimmed with Lime Fresco salt. Garnish with two watermelon balls.