Watermelon is the ideal fruit for summer, and summer cocktails! Ahead of National Watermelon Day (August 3), here are some delicious and refreshing watermelon-based cocktail recipes that are DIY-friendly and perfect for beating this summer heat.
PATRÓN Tequila Watermelon Patio Punch
- 25 oz. Patrón Silver
- 4 cups Watermelon juice
- 1 cup Fresh lime juice
- 1 cup Simple syrup, to taste
- .5 tsp. Salt
- Watermelon slice for garnish
Lay a (preferably seedless) watermelon on its side and using a chef’s knife, slice off a small bit of the rounded end to create a flat surface. Slice off the opposite end to create a “lid”, and stand the watermelon upright. Using a large spoon or ice cream scoop, hollow out the watermelon, being sure to save the flesh and any juices. Transfer flesh to a blender and puree lightly, enough to liquefy the mixture. Strain through a fine mesh strainer to remove any pulp. Combine Patrón Silver, watermelon juice, lime juice, simple syrup and salt and stir to thoroughly combine. Return contents to the watermelon for service and add ice to chill. Use a “watermelon tap” if you have such a device or use the watermelon as a punch bowl, ladling out the punch. Alternatively, you can skip the watermelon bowl altogether and use a punch bowl of your choosing.
PATRÓN Tequila Mockingbird
- 1.5 oz. Patrón Silver
- 2 oz. Fresh watermelon juice
- .15 oz. Fresh lime juice
- 4 Fresh basil leaves
- Fresh black pepper drops (optional)
- Watermelon slice for garnish
- Simple syrup (1:1 water to sugar), to taste
Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old-fashioned glass. Garnish with a watermelon slice.
PATRÓN Watermelon Basil Margarita
- 1.5 oz. Patrón Reposado
- 1 oz. Fresh watermelon juice or puree
- 1 oz. Fresh lime juice
- 1 oz. Agave nectar
- 3 Basil leaves or basil simple syrup
- Watermelon wedge or dehydrated lime wheel for garnish
Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old-fashioned glass. Garnish with a basil leaf and wedge of watermelon or dehydrated lime wheel.
Watermelon Margarita
- 75 Part Grand Marnier Cordon Rouge
- 1.5 Parts Espolon Tequila
- .75 Part Lime Juice
- .5 Part Watermelon Juice
- .25 Part Simple (1:1)
- Pinch of Salt
Garnish with a slice of watermelon and an optional half salt rim.
Watermelon Cooler
- 1.5 oz. NOLET’S Silver Gin
- 0.5 oz. Elderflower Liqueur
- 0.5 oz. Lemon Juice
- 0.5 cup Fresh Watermelon
- 4 Basil Leaves
Muddle basil and watermelon in the bottom of a shaker. Add ice and all other ingredients, shake until chilled then strain into a balloon. Garnish with a basil leaf.
Watermelon Slushy
- 1 cup NOLET’S Silver
- 1 Fresh Watermelon Cubed (reserving some for garnish)
- Limes – 2 for Syrup and more for garnish
- Mint for garnish
- Optional Black Sesame Seeds for Garnish
Cut a large watermelon into ice cube-sized chunks (approx. 1 1/2 inches). Place cubes on a parchment or waxed paper-lined tray spaced apart and freeze for 2 hours or just until frozen. If you’re not using them for a while, put cubes in an airtight container & store them in the freezer. To prepare a mint lime syrup use 1 cup of sugar, 1/4 cup of fresh lime juice (juice of about 2 limes), 1 bunch of fresh mint, 3/4 cup of water. Combine ingredients in a medium saucepan and heat on medium until sugar dissolves. Let sit while cooling. Once cooled, strain into a container with a lid and refrigerate. For the cocktails, add watermelon chunks to the blender with 1/2 cup of syrup (the amount should be approximately 6 cups). Blend until the consistency is that of a slushy. Add NOLET’S Silver Gin, pour and garnish with watermelon, mint and a sprinkle of black sesame seeds.
La Sandía (Created by Oscar Escobar, General Manager, Midtown’s Cantina Alley, Sacramento, CA)
- Tequila Cazadores Blanco
- Fresh lime juice
- Agave nectar
- Sprinkled with Tajín
This tequila-based cocktail is made using the iconic Tequila Cazadores Blanco, with fresh lime juice and agave nectar poured into a shareable-sized watermelon with sprinkled Tajín, otherwise known by Escobar as “Mexican glitter.”
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