Title: Brunch At Becky's
Categories: Alcohol, Beverages, Fruit
Servings: 1
1 1/2 oz Tanqueray London dry gin
1/2 oz Dolin Blanc vermouth
2 oz fresh watermelon juice
1/2 oz simple syrup
1/2 oz fresh lime juice
1 barspoon Green Chartreuse
6 mint leaves
Watermelon spear and mint
sprig, for garnish
Place ingredients in a shaker with ice. Shake until well chilled.
Double-strain (using a cocktail strainer for the ice, and then a
fine mesh strainer for pulp and mint) into a coupe. Garnish with
watermelon spear and mint sprig.
How to Juice a Watermelon: It's strikingly easy to juice, requiring
little special equipment. Remove enough of the melon's sweet center
to nearly fill a blender (an immersion blender also works). Give it
a whirl for five to ten seconds. What results is a decanter's worth
of unadulterated freshness. Pass the pulp through a mesh strainer.
(Stir and press the pulp with the back of a spoon to speed the
process.) Use seedless melons if available. If not, no problem--the
strainer will catch the seed fragments. Use the fresh juice right
away, or refrigerate in an airtight jar for use within a day or two.
Recipe by: Micah LeMon, manager at the Alley Light in
Charlottesville, Virginia.
