A frosty watermelon martini served deck-side on a 90 degree day.
A chilled watermelon martini is so easy to make! I like to infuse it with basil so it's got a little extra flavor to it. You don't even need simple (sugar) syrup because watermelon has a natural sweetness to it. So on a hot summer day when you're cutting up a watermelon, break out your blender for 30 seconds, and give it a go!
Ingredients:
2 cups (approximately) chunked, seedless watermelon (it doesn't have to look pretty)
1/2 cup crushed ice
6 large basil leaves, torn to bits
3 oz. vodka
Instructions:
1. In a cocktail shaker, place the basil at the bottom. Put the crushed ice on top of it to purposely bruise the leaves, weigh them down, and release the flavor.
2. Add the vodka to the cocktail shaker. Muddle it really well like you are on a mission to destroy those basil leaves.
3. Place the watermelon chunks in your blender and blend for 30 seconds on high speed, until they are pureed.
4. Add the watermelon puree to the cocktail shaker. Cover, shake, and pour using a strainer so you don't get any basil leaves or stringy watermelon pulp in your martini glasses.
Serves 2 - or 1 if you're thirsty! :)
2 cups (approximately) chunked, seedless watermelon (it doesn't have to look pretty)
1/2 cup crushed ice
6 large basil leaves, torn to bits
3 oz. vodka
Instructions:
1. In a cocktail shaker, place the basil at the bottom. Put the crushed ice on top of it to purposely bruise the leaves, weigh them down, and release the flavor.
2. Add the vodka to the cocktail shaker. Muddle it really well like you are on a mission to destroy those basil leaves.
3. Place the watermelon chunks in your blender and blend for 30 seconds on high speed, until they are pureed.
4. Add the watermelon puree to the cocktail shaker. Cover, shake, and pour using a strainer so you don't get any basil leaves or stringy watermelon pulp in your martini glasses.
Serves 2 - or 1 if you're thirsty! :)
Cheers!
Special Notes:
If you want to do some fancy garnishes, you can make 1/2 inch watermelon cubes and place 3 on a toothpick, alternating with basil leaves inbetween, and have it teeter on top of your glass.
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