Blend watermelon chunks using pulse mode (do not blend continuously) until you obtain the desired amount of juice. Strain out the watermelon pulp and store in an airtight container.

1 cup of watermelon should yield about half a cup of juice.

Add the hot water and sugar to a blender. Mix together until the sugar is fully melted. Add two to four jalapeño slices, depending on the pepper's heat and your spice preference. I used 4 slices here, and it was the perfect amount of spice, but I recommend tasting your pepper first.

Blend for 20 seconds

Strain out the jalapeño pulp and store it in an airtight container for 2 weeks.

Prepare your glass. Grab a rocks glass and rim it with chamoy and Tajín. Set aside.

Add Bacan Guaro 29, watermelon juice, spicy syrup, and fresh lemon juice to a shaker tin.

Add ice and shake until chilled (about 10 seconds).

Add fresh ice to your prepared rocks glass. Strain the cocktail over the fresh ice.

For your garnish, dip one side of a watermelon cube in Tajín.

Take a slice of jalapeño and place it on a cocktail pick, followed by the Tajín watermelon cube.

Garnish with your jalapeño slice and a fresh watermelon cube sprinkled with Tajín.

Serve immediately and enjoy the Spicy GUAROmelon!