I’ve been playing with the recipe for this rum cocktail for weeks but it recently got bumped up the schedule. Because, frankly, mama needed a draaank.
The pictures and recipe in this post were updated July 22, 2016 proving (to myself at least) that an old dog can indeed teach herself new tricks. You should see those old photos!
The rum cocktail recipe is coming right up. First, the story of How-It-Came-To-Be.
Then this happened.
That’s a receipt from a recent visit to a wine bar in the East Village. Everyone sits at one long crowded bar and rather than numbering the bar stools, the Florentine brothers who run this place have decided to identify their customers by writing visual descriptions of them on their order ticket.
My description? Old redhead.
It is WELL worth noting here that these Florentine brothers, while very fun and gracious hosts, were NOSPRINGCHICKENS.
I’ve tried to comfort myself by saying that English is not their first language. Or that, in Florence, old things (and people) are valued differently than here in the states.
But face it. Old is old.
I could cry about it. Or I could whip up a summery rum cocktail and embrace my new nickname.
I chose the latter.
[Tweet “Got a ton of fresh watermelon on your hands? Cocktail time!!”]
I’m keeping it light (literally and figuratively) with this watermelon basil rum cocktail. Four ingredients and a blender is all you need. No simple syrup required. A little sugar on the rim rounds it out perfectly.
Watermelon Basil Rum Cocktail Recipe
I highly recommend piling some cubed fresh watermelon in your glass and pouring the cocktail over it. In addition to boosting the watermelon flavor, it just kind of makes things festive.
Which is nice.
If you’re super practical and need a real reason, try popping the watermelon cubes in the freezer ahead of time to keep your cocktail cool.
This rum drink is just the thing on a hot summer evening. Subtle. Refreshing. With just enough alcohol to make your face glow.
No matter how old your face happens to be.
- 4 cups seedless watermelon cubed
- 1/2 cup packed fresh basil
- 8 oz rum I used Bacardi Gold
- sugar for the rim
- cubed watermelon (optional)
- lime for garnish (optional)
Chiffonade the basil
Add basil and watermelon to your blender. Purèè until smoothe.
Strain into pitcher or mason jar.
Add rum and stir.
Wet the rim of your glass and dip in sugar.
Add watermelon cubes if you're going that route.
Pour and serve.
This recipe makes 6 to 8 cocktails depending on the size of your glass and the weight of your pour.