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Featuring Bee Local Honey Water & Jacobsen Ghost Chili Sea Salt.


1 large watermelon
1/2 cup fresh lime juice
6 oz Bee Local Honey Water
2 tablespoons Jacobsen Ghost Chili Sea Salt


First trim about 2 inches off the ends of the watermelon so it has a nice flat surface to stand on. Then carefully remove all the rind off the watermelon by slicing from the top to the bottom following the natural curve of the fruit. You may need to go back and remove any remaining white pith. Then cut all the rind free fruit into large chunks and place into a blender. Blend on high speed for 30 seconds. You may need to do this in a couple batches depending on the size of the watermelon as well as how much your blender can hold. If you don't have a blender you could use a stick blender to puree the watermelon.

In a large container combine watermelon juice, honey water, and lime juice. Stir well to incorporate all ingredients. Add more lime juice or Honey Water to your liking.

For the salt rim, brush a bit of Honey Water on half of the rim of the glass of your choosing. Place 2 Tablespoons of Jacobsen Ghost Chili Sea Salt onto a flat plate. Tip the glass upside down and roll the edge of the glass into the salt so that half of the drinking edge of the glass is evenly covered with salt. Fill with ice and agua fresca and sip away. Tequila optional for adults.



6 cobs corn
1lb. unsalted butter (softened)
1 head garlic peeled and minced
1/4 cup miso
2 teaspoons chili flake
8 oz chunk of parmesan
1/2 cup finally chopped cilantro
1 tablespoon fresh cracked black pepper - 2 limes for tasting
Jacobsen Ghost Chili Sea Salt to your liking
1/4 cup olive oil


Preheat oven to 400 degrees. Preheat the grill of your choice. Take the cobs of corn, husk on, and soak them with water so they're dripping wet. Place them in the oven on a sheet tray. Roast for 15-20 minutes. This will allow the corn to steam in its own husk and retain all of its own flavor. Allow them to cool enough to handle and peel the husk, and set aside for grilling.

Miso Butter: add softened butter, minced garlic, chili flake, and miso to a medium mixing bowl. Using a spatula, fold all the ingredients together until well incorporated then set aside.

Place the cleaned corn cobs onto a tray and apply an even layer of olive oil all over the corn. This will help achieve a nice char on the grill. Transfer the corn to a hot grill and evenly grill all the way around.

Transfer grilled corn to the serving platter. Generously apply the miso butter all over the corn. Working quickly, add a layer of freshly cracked black pepper, a healthy zesting of lime and sprinkle the chopped cilantro. Grate the parmesan cheese all over and finish with a light dusting of Jacobsen Ghost Chili Sea Salt and serve immediately.

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