Watermelon cocktails are not only refreshing they are hydrating – which is just what your body needs during these dog days of summer.
It’s easy to overindulge on cocktails during the summer months because of the heat and your desire to quench your thirst. Watermelon is the quintessential summer flavor; it brings us back to the days of childhood, chomping down on big slices of the fruit and slurping up the juice.
Courtesy of Butter Restaurant, NYC
- 2 oz. Vodka
- 3/4 oz. of Lime Juice
- 1 oz. Simple Syrup
- 1 bundle of Mint
- 1 Seedless Watermelon
- 1 cup Hibiscus Tea
- Soda Water
Preparation: To make ice cubes – Purée a seedless watermelon, add a cup of pre-brewed hibiscus tea. Combine and freeze over night. To make cocktail – In a highball glass place four watermelon/hibiscus ice cubes in glass. In the shaker add vodka, simple syrup, torn mint leaves, lime juice. Shake, strain into prepared glass and top with soda water.
Clos du Bois Watermelon Wine Spritz
- Clos du Bois Chardonnay (Chilled)
- 2 cups Sweet and Seedless Watermelon (Chilled)
- 1 tbsp. Simple Syrup
- Club Soda
Preparation: Combine watermelon chunks and simple syrup in a blender (use hands and mash for a thicker consistency). Pour the watermelon juice into a double rocks tumbler or wine glass, filled a quarter way. Add ice cubes. Fill the rest of the glass with Clos du Bois Chardonnay. Top off with a splash of club soda and garnish with mint.
Courtesy of Caliche Rum
- 2 oz. Caliche Rum
- 3/4 oz. Lime Juice
- 1/2 oz. Agave Nectar
- 3 Watermelon Cubes, Approximately 1 Square Inch
- 2 oz. Sparkling Dry Wine, Such as Prosseco or Cava
- Fresh Watermelon for Garnish
Preparation: In a cocktail tin muddle the 3 watermelon cubes, add the remaining ingredients, except for the sparkling wine, fill with ice and shake vigorously until well chilled. Strain into an ice filled highball or Collins glass. Garnish with a fancy cut watermelon garnish.
- ONEHOPE Sparkling Brut
- 1 Small Watermelon
Preparation: Cut your watermelon in half lengthwise. Cut a 1″ slice from one of your halves and cut into 6 small triangles (these will be your garnish). Using a melon baller, scoop multiple spheres out of your watermelon until you have used up the remainder of your melon. If frozen melon balls are desired, place on a baking sheet and freeze for 1-2 hours. Place 3-6 melon balls in each glass and top with ONEHOPE Sparkling Brut.
Courtesy of Kenny Freeman
- 1 oz. Laphroaig
- 1 oz. Watermelon Purée
- 2 oz. Sparkling Verjus du Perigord
- Pickled Watermelon Rind, for Garnish
Preparation: Build in rocks glass and top with Verjus. Garnish with pickled watermelon rind.