40ml Corralejo Blanco
20ml Lillet Blanc
15ml fresh lime juice
3-4 chunks of watermelon (1 for garnish)
3 sprigs coriander (1 for garnish)
one ribbon of cucumber
pinch of salt
premium tonic water
Sal de Gusano, or salt, cracked black pepper, brown sugar and medium chilli powder.
Add the rest of the ingredients along with the cucumber ribbon and shake.
Strain into a rimmed highball glass over cubed ice.
Top up with tonic water and garnish with a sprig of coriander and a chunk of watermelon.