A cooling, refreshing Daiquiri riff that highlights melon flavors at their peak…in the summertime 🍉🍈🍹 The Japanese blended malt and Japanese grain whisky combine to form a base with subtle honey and floral notes that provide a nice canvas for the melon notes from the fresh watermelon juice and the aloe liqueur. The pink peppercorn syrup lends a bit of spice with fruit notes that combines with the dash of bitters and the pink peppercorn/Korean chile rim to add a touch of spice while the lime juice brightens the drink and brings some balancing acidity 1.5 oz Japanese Blended Malt Whisky (Suntory Toki is a good option) .5 oz Japanese Grain Whisky (grain whiskies tend to be smoother and the Nikka Coffey Grain has great notes of vanilla custard) .75 oz Fresh Watermelon Juice .5 oz Fresh Lime Juice .5 oz Pink Peppercorn Syrup (1/2 C each granulated sugar and water; stir on medium-low heat until sugar has dissolved; remove from heat and add 1/2 Tsp Pink Peppercorns and steep for 30 minutes with occasional stirring before straining) .25 oz Chareau Aloe Liqueur (notes of green melon and cucumber) 1 dash Crude Rizzo Bitters (Rosemary/grapefruit/pink peppercorn notes) Shake with ice and strain into a chilled coupe that has had half of the rum rubbed with the cut surface of a lime wedge and is rolled in a mix of crushed pink peppercorn and Korean chile flakes (gochugaru)