Submission by Vincent Duncan

"Another childhood memory is of eating fruit while the family got together making Chumuth ( O'odham tortillas cooked over mesquite fire). The word Bac of San Xavier is named after the O'odham village of Wa:k. The Village got its name from the Santa Cruz River that flows near the village which makes the world Wa:k (Where the water meets the earth). Bac became the way the Spanish was able to say Wa:k and became named San Xavier Del Bac ( San Xavier of Wa:k village). Su:dagi (Sho- dāg) is O'odham for water.Barrel Cactus Fruit, for those not familiar, have many seeds within it. The flesh of the fruit when ripe is tart and flavors of citrus. Usually the top of the fruit has a bit more juice (though a fruit with not a whole lot of juice in it). Cut the fruit in half and remove the seeds (Warning: it's a bit sticky!) And cut the juicier parts off the top afor this drink.Add the watermelon cubes, sage, barrel cactus fruit, lemon juice and simple syrup to a shaker glass and muddle. Then, add Whiskey Del Bac Old Pueblo and pour into an iced filled tin and shake. Double strain into a low ball glass with ice. Garnish with the top of a barrel cactus fruit and a sprig of mint."

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Ingredients:

• 1½ oz Whiskey Del Bac Old Pueblo
• ½ oz Simple Syrup
• ½ oz Lemon Juice
• 4 - 1in Watermelon Cubes
• 2 Barrel Cactus Fruit

Instructions:

Add the watermelon cubes, sage, barrel cactus fruit, lemon juice and simple syrup to a shaker glass and muddle. Then, add Whiskey Del Bac Old Pueblo and pour into an iced filled tin and shake. Double strain into a low ball glass with ice. Garnish with the top of a barrel cactus fruit and a sprig of mint.

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