Dulce y Picara
Spanglish, Nicaragua's first craft cocktail bar, was opened by a team of U.S. natives that wanted to bring the art of a well-crafted cocktail to Nicaragua. Ramsey Pimentel, Co-Owner/Head Bartender at Spanglish, created the Dulce y Picara (Sweet & Sassy) cocktail with watermelon for its refreshment factor, especially during the hot summer months. "I like working with watermelon because it's a fruit that can stand on its own in a cocktail, but also plays nice with other ingredients. It especially pairs well with spicy ingredients," says Pimentel.
- 2 oz rum (Pimentel reccomneds Flor de Caña 4 Blanco Reserva 7 year old)
- .5 oz St. Germain
- 1 lime squeeze
- 4 watermelon cubes
- 1/4 of spoon pepper flakes
- .5 oz Thai chili syrup
1. Combine all ingredients, shake, and serve over ice.
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