Melon Mist Hwachae

Name: Melon Mist Hwachae
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 cups watermelon; 1/4 cup sugar; 1/2 cup water; 1/4 cup korean soju; 1/4 cup premium gin; 1 tablespoon lime juice; 1 tablespoon yuzu juice; 6 mint leaves; 1 sprig of rosemary; for garnish edible flowers; for serving ice

Modern twist on traditional Korean punch

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

210*

Net Carbs

20g*

Ingredients:

AI Request:i want to make a hwachae cocktail. i have fresh watermelon. i also have a sous vide and spinzall 2.0 centrifuge. i want it to be light and refreshing. i would like it use a higher level of mixoogy as well.

*Estimated by AI - may vary

Instructions

Description: The Melon Mist Hwachae is a modern twist on the traditional Korean punch, created to bring a light, refreshing experience with a sophisticated, high-tech flair. This cocktail uses sous vide infusion and centrifuge clarification techniques to enhance the natural sweetness and delicate flavors of watermelon and other ingredients. It is served in a chilled coupe glass for elegance and balance. Ingredients: - 2 cups fresh watermelon, cubed and deseeded - 1/4 cup sugar - 1/2 cup water - 1/4 cup Korean soju - 1/4 cup premium gin - 1 tablespoon fresh lime juice - 1 tablespoon yuzu juice - 6 fresh mint leaves - 1 sprig of rosemary - Edible flowers for garnish - Ice, for serving Instructions: 1. **Watermelon Syrup**: Using the sous vide, combine watermelon cubes, sugar, and water in a vacuum-sealed bag. Cook at 135°F (57°C) for 2 hours. Once done, strain the liquid to collect a concentrated watermelon syrup. 2. **Clarification**: Pour the watermelon syrup into the Spinzall 2.0 centrifuge. Spin until the liquid is clear, separating solids for a pristine presentation. 3. **Infusion**: In a container, combine the clarified watermelon syrup with soju, gin, lime juice, yuzu juice, mint leaves, and rosemary. Seal the container and let infuse in the refrigerator for at least 30 minutes to allow flavors to meld. 4. **Strain**: Remove the mint and rosemary by straining the mixture through a fine mesh sieve, ensuring a smooth and aromatic infusion. 5. **Serve**: Fill a chilled coupe glass with ice. Pour the infused and clarified cocktail mixture over the ice. 6. **Garnish**: Top with an edible flower for a touch of elegance and visual appeal. Enjoy this light and refreshing cocktail that celebrates the essence of traditional hwachae with a contemporary, high-mixology twist!

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