The Watermelon Patch
Created by Jeremy Kazmier, bartender, Lil’ Indies
1.5 ounces of Flor de Caña rum
1 ounce of a watermelon-coriander-rosemary infusion (recipe below)
1/2 ounce fresh lime juice
1/2 ounce pineapple juice
1/2 ounce Aperol
2 dashes orange bitters
Tajin (for the rim)
For watermelon infusion: Place the well-strained juice of one small, seedless watermelon into a container. Add 1/4 cup crushed coriander seeds and 4-6 sprigs fresh rosemary. Cover and store in fridge two-three days. Strain well through cheesecloth or coffee filter. Keep refrigerated, use as needed for cocktails.
To make the drink: Rim rocks glass with Tajin and fill with ice. Pour rum, infusion, juices and Aperol into shaker with 1 cup ice. Shake well. Pour cocktail over top. Suggested garnish: lime wheel or small, Tajin-dipped watermelon wedge.
Camilla
Created by Tiffany Santiago, bartender, The Matador
1 ounce gin
1 ounce Italicus Rosolio de Bergamotto
1 ounce watermelon juice
1/4 ounce simple syrup
Muddle a few mint leaves in base of cocktail shaker, then add ice and all other ingredients. Shake well, strain into a coupe glass. Garnish with mint leaf.
The Summerlin
Created by Brittany DiIorio, owner/bar manager, The Neighbors
11/2 ounces Gin Lane Cucumber Watermelon Gin
11/2 ounces watermelon-basil-dill shrub syrup
1/2 ounce Aperol
1/2 ounce fresh lemon juice
1/4 ounce aloe liqueur
Soda water (for top off)
Dill for garnish
For shrub syrup
Ingredients (makes 2 quarts)
2 cups fresh watermelon juice
1 cup fresh watermelon, cubed
1 cup apple cider vinegar
6-8 fresh basil leaves
Fresh dill to taste
2 cups cane sugar
1/4 cup honey
Simple syrup: Combine all ingredients in sealable container. Mix well. Store in fridge 2-3 days, agitating a few times during the steep. Strain before using. “The longer it sits, the more vinegar-forward it will be — but with this amount of juice, it will stay very fruity and refreshing,” says DiIorio.