WATERMELON CUCUMBER TONIC: EAT, DRINK & BE LITERARY WITH BAM
Watermelon Cucumber Tonic
Eat, Drink & Be Literary With BAM
Pro Tip:
Taste your watermelon. A pinch of salt can help bring out the flavors and, if it’s not sweet enough, feel free to add a pinch of sugar, especially if you’re going to combine it with soda water.
Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.
Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!
WATERMELON CUCUMBER TONIC
Although this Watermelon Cucumber Tonic is a bit more complicated than some other cocktails, we think it’s worth it to prepare the juice from scratch. As a shortcut, you can purchase watermelon juice and use Hendricks Gin to get some of the cucumber flavors. Adding a garnish of a slice of cucumber and a sprig of mint will bring the cocktail together nicely.
Ingredients
6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided (about 3 cups)
2 1/2 cups tonic water, chilled
1 1/4 cups of gin
Garnish
- Mint leaves
- Cucumber slices
- Watermelon wedges
Procedure
- Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
- Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water and gin, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.
ZERO PROOF WATERMELON CUCUMBER TONIC
If you’ve already prepared the watermelon cucumber juice for the above version, you can use any remaining here. Alternatively, you could purchase watermelon juice from the grocery store. Adding a garnish of a slice of cucumber and a sprig of mint will bring the drink together nicely.
Ingredients
6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided (about 3 cups)
2 1/2 cups tonic water or soda water, chilled
Garnish
- Mint leaves
- Cucumber slices
- Watermelon wedges
Procedure
- Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
- Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water or soda water, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.
Related Posts
No records found for the
search criteria entered.
-
Exciting Events Around New York: December 2024
Check out live music, film, art and more at our partner venues this month...
-
Exciting Events Around The Bronx: December 2024
Check out community celebrations, outdoor events, and unique experiences in the Bronx this month...
-
Chef Joe Bachman's Baked Butternut Squash & Goat Cheese Gratin Recipe
Chef Joe Bachman shares his Baked Butternut Squash & Goat Cheese Gratin recipe, a slightly savory twist on a classic side dish...