With mint flourishing in the garden, and produce bins groaning under the weight of the season’s juicy watermelon, this summer cooler has become my latest favorite drink.
Remove pulp by pouring and pressing through a sieve.
My son, Zan, and his girlfriend, Lucy, came to dinner, and I served these drinks with the appetizer. It’s intimidating serving Lucy a cocktail. Fresh from attending the Manhattan Cocktail Classic convention, she explored the hottest boites and studied the latest bar-tending tricks in the city. Her resume includes bar tending at Zingerman’s Roadhouse and Detroit’s Sugar House.
This Watermelon Mojito is not as splashy as some of the more esoteric ones you’ll find that could, for example, incorporate smoked fruits and bacon with bourbon, and it’s certainly not as creative as the Pig’s Punch Lucy concocted last winter, but she said it was delicious and “well-balanced.”
This recipe is an off-shoot of Watermelon Agua Frescas, a non-alcoholic cooler I made last year. Wake up to a Watermelon Agua Frescas, then end your day with a Watermelon Mojito; could a summer day be sweeter?
Composing individual craft cocktails when hosting a party can knock a host under the table, stone-cold sober, I might add – forget having time to sip your own. As soon as you’ve finished passing round one, guests are lined up – empty glass in hand – for round two. One could hire a bartender, I … Full recipe post »
(Halloween candy, not for me; a spritz of bliss, if you please.) On a trip to Italy, some 20 years back, I discovered Campari, an alcoholic beverage in the family of bitters. For many, it’s an acquired taste (a friend says it reminds her of cough syrup), but I took to the potion — an … Full recipe post »
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