This combines white rum with cucumber, watermelon, and mint (or basil), and will knock you on your ass as much as it will delight your palate.
What we really learned from Luksus chef Daniel Burns is how to improvise and keep things fresh—feel free to substitute herbs and vegetables for fresher stuff found in your garden or grocery store.
Don’t worry about losing that cucumber crunch—by grilling the vegetables lightly for ten minutes, they get deliciously smoky, not soggy.
The koji used in the air-drying process caramelizes the outside of the chicken so well, you won't even need flour to make it crispy.
"I ate nothing but cucumbers for a while."