Watermelon Chili No-jito

You'll need:

• 2 oz non-alcoholic rum (optional)
• 3/4 oz jalapeno simple syrup
• 1 oz fresh watermelon juice
• 1 can { Watermelon Chili }
• 3/4 oz lime juice
• 4-5 mint leaves
• 1 bar spoon balsamic vinegar

For Rim:

• 2 tbsp chili salt
• lime juice

Jalapeño Simple Syrup:

• 1 jalapeño 
• 1/2 cup cane sugar
• 1/2 cup water

Instructions:

Start by making the jalapeño simple syrup.  Slice on jalapeño (keep the seeds!) and set aside. To a sauce pan, add sugar and water. Once heated, add jalapeños and cook until sugar is dissolved. Remove from heat and let cool. 

Strain simple syrup to remove the jalapeño and the seeds. Store in the fridge for up to one week.

Dispense chili salt onto a shallow plate or dish. Rim a highball glass with lime juice and dip into the spicy salt. 

To a shaker add lime juice and jalapeño simple syrup. Add mint leaves and muddle.

Add watermelon juice, balsamic vinegar, and non-alcoholic rum (if using). Shake with ice.

Double strain into a highball glass with ice and top off with Watermelon Chili. 

Garnish with mint leaves and enjoy.