Ah, watermelon. It has always been one of the most refreshing flavors of summer, and versatile as well. I remember being happy to just grab a wedge of freshly sliced, juicy watermelon and dash back outside to play. That was when watermelon still had oodles of black seeds running through it—you know, before genetic engineering was the norm for our food. And as a kid, I always wanted someone to make me one of those watermelon baskets that’s filled up with fruit salad.
As a grown-up, I still love the flavor but I’m more inclined to elevate it to something more special. Last summer, I made a watermelon-basil sorbet that was freaking delicious. Watermelon and feta salad is always welcome on my summer table, and I’m still fantasizing about grilled watermelon gazpacho. For the over-21 crowd, this adaptation of a Moscow Mule will make you appreciate watermelon even more than you did in your carefree childhood years.
All my recipes are adjustable to your comfort zone for heat and flavor, but if I may suggest, don’t omit the jalapeno syrup in this cocktail. On a 1 – 10 spicy scale, this is only hitting at about 2. Without its seeds and membranes, jalapeno has a bright and fruity flavor that isn’t all that spicy (especially in such small amount as this) and it dances a fine little foxtrot with the juicy watermelon. I’ve used vodka in this cocktail, but if you substitute a white tequila, I’m betting it would be reminiscent of a paleta, the delightful summer treat from south of the border. Pick your poison, then amp up the refreshment even further with a touch of fresh muddled mint, if you so desire.
We’ve made this a summer go-to for casual backyard downtime this summer. Use the ginger beer you like best, or even ginger ale. The recipe below makes 2 cocktails, perfectly refreshing for summer sipping.
3 oz. Vodka
3 oz. Watermelon puree*
1 oz. Jalapeno simple syrup*
Juice of 1/2 lime
Ginger beer* to top off
Fresh mint (optional) for muddling and garnish
The watermelon puree is a breeze to make—literally, just throw some cut-up pieces of it into your blender or food processor and let it spin. I then run it through a mesh strainer to remove some of the pulp but that’s optional, a benefit, I suppose, of the new-and-improved “seedless” varieties.
To make the jalapeno simple syrup, combine 1 cup each filtered water and cane sugar in a saucepan and bring to a light boil. Remove from heat, stir in a chopped jalapeno (seeds or no seeds, depending on your love for heat) and let it steep until the syrup is cooled. Use a mesh strainer or slotted spoon to remove the jalapeno pieces and keep the syrup in a sealed jar in the fridge for up to two weeks.
Ginger beer is not “ginger-flavored” beer, and it does not have alcohol. It’s a stronger, zippier version of ginger ale soda, and it is a typical ingredient in a classic Moscow Mule cocktail. You may find it in the soda section of your market—if not, look in the cocktail mixers section where you’d find tonic water and club soda. Fever Tree brand has gained popularity recently, but I favor the Reed’s brand, which is all-natural and sweetened with honey. In particular, I look for the “Extra,” which has a higher concentration of the spicy ginger. If the spice doesn’t sit well with you, use regular ginger beer or try ginger ale.
Fill your copper mule mug or 10 oz. glass halfway with crushed ice to get it chillin’.
Combine the watermelon puree, vodka, lime juice, a couple of mint leaves (optional) and simple syrup in a cocktail shaker. Add ice cubes and shake for 20 seconds or until the outside of the shaker is frosty. Strain over the crushed ice into your mugs or glasses and top with ginger beer. Garnish with lime wheel, jalapeno slice or additional mint if you’re feeling fancy.