Sweet watermelon juice and agave are countered with tart bursts of pickled rind and lime. A chiffonade of fresh mint and cilantro add depth to this sotol based cocktail
Start by cutting the rind off of the watermelon. Try your best to leave some of the red flesh on the rid. Carefully remove the green skin from the rind, then cut the rind into 3/4 inch chunks.
Add the ginger, star anise, sugar, vinegar, water, and salt to a medium saucepan over medium heat and bring to a boil, stirring occasionally. Add the watermelon rind and simmer for about a minute.
Remove from heat and add to a heat-proof container to cool. Once cool, seal and place in the refrigerator for at least 3 hours before serving, and up to one week.
For the cocktail
Add the ciffonade of mint and cilantro, pickled watermelon rind, lime juice, agave syrup, and sotol to the bottom of a mixing glass. Top with ice and quickly shake for 5 seconds.
Pour the entire contents of the shaker into a highball glass. Add watermelon juice, and top with more ice as needed.