2 oz Pyrat Rum
1 oz Cardamom and Guajillo Chile syrup
2 oz Watermelon juice
1/2 oz Lemon juice
Dash Divine Bitters, House Bitters
Cointreau Saffron Foam:
Heat Cointreau and Saffron in pan just enough for the Cointreau to color then cool.
Once cool add 1 egg white and blitz to soft peaks.
Add ingredients to mixing glass, add ice and shake.
Double strain into rocks glass, then top with foam.
Brulee foam with Cointreau in a Misto. Garnish with watermelon spear.