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No 4th of July barbecue is complete without watermelon. I’d like to amend that statement to include watermelon cocktails!
This refreshing summer cocktail is the perfect accompaniment to whatever you’ll be throwing on the grill this Independence Day. Martha Stewart inspired this recipe, which I adapted from her watermelon and basil margaritas.
The watermelon is cool and refreshing, while the mint and basil balance the sweetness and give it a fresh, crisp herbal note. You can use all mint or all basil, if you prefer.
4th of July Watermelon Cocktail
7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
8 ounces silver tequila
12 basil leaves
12 mint leaves
2.5 ounces Cointreau
6 cups ice
Make watermelon ice cubes by putting 24 pieces of cubed watermelon on a baking sheet lined with wax paper. Freeze for one hour, covered.
Take the rest of the watermelon plus the sugar and puree until smooth. Strain into a bowl. Put the tequila, basil and mint in a pitcher and muddle. Then stir in Cointreau and watermelon puree. Pour mixture into cocktail shaker with ice and mix for each cocktail. Put watermelon ice cubes in a glass and pour cocktail in. Garnish with herb sprigs and enjoy!
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