Wednesday is America’s birthday, y’all. What better way to celebrate than with alcohol? This week, we’re making a drink that features a party snack synonymous with the Fourth of July: watermelon.
Specifically, the fruit’s juice.
A highly underrated cocktail ingredient, watermelon juice — offering some delightful sweetness and a beautiful color — is easy to come by. I found it in bottles in my produce department’s refrigerated section, or you could easily make your own by cutting a big ol’ watermelon into chunks and pulverizing them with a blender or juicer. Be sure to strain out any pulp, however, as the liquid travels into your glass. Then you’re golden.
Gin’s botanicals would make the booze a great fit for our Independence Day cocktail, but we’re mixing this one for the masses, which means we need vodka. Yep, the neutral spirit that nobody hates, because who could hate something with absolutely no taste? It’d be like despising water or air. These, like vodka, are life essentials.
Since we’re using a neutral spirit, we must also add our own flavor enhancer. Here’s where a sweet, fiercely loved herb comes in. Remember the basil syrup I used in my first cocktail, Bourbon Basil Lemonade? Well, it’s back. Basil is a wonderful pairing with watermelon, and the match results in a one-of-a-kind combo. If you’re whipping up the drink for guests, they’re gonna ask for refills.
The following recipe, both light and refreshing, is perfect for a Fourth party, whether you’re day drinking or watching fireworks. There’s a lot of divisiveness going on in the country we call home — probably the most since the Civil War. (Speaking of, the second Civil War is supposed to take place today, right? I wasn’t sure where to report. I think the commander’s email went to my spam folder.)
Even if it’s for one day, let’s put the bullshit aside and come together. At least for a drink.
Watermelon Basil Cooler
Makes 1
Basil Syrup:
1 cup sugar
1 cup water
12 fresh basil leaves
Melt your sugar and water over medium heat in a small saucepan. After the sugar is dissolved, add your basil leaves and reduce the heat to simmer. Allow the ingredients to simmer for 5 minutes, then cool. Once covered and refrigerated, the syrup keeps for up to 1 month.
Cocktail:
4 raspberries, muddled
1 ounce lemon juice
1 1/2 ounces vodka
2 ounces watermelon juice
1 ounce Basil Syrup
Add your raspberries and lemon juice to a cocktail shaker. Mash with a muddler until the raspberries are fully crushed. Add your remaining ingredients and top with ice. Shake until well-chilled. Double-strain your cocktail into a rocks glass filled with ice. Garnish with a sprig of basil.
Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there’s a cocktail or recipe you’d like featured.
This article appears in Jun 28 – Jul 5, 2018.
