los angeles guest suites

 

pom couscous

pom steak

Watermelon Falls

by Paul Mones
Print Email

watermelon_cocktail.jpgI was in a bar in New York recently and paid $14 for a pretty good designer drink. After taking the first sip I said to myself, aside from the rent the bar has to pay, why is this drink so expensive? Then reason was simple – it was a seemingly complex fruity drink with a nice boozy finish. Asked if I wanted another, I declined and said to myself I’m gonna make one these when I get home.

The following is a result of several hours of experimentation with different fruit combos  however  the drink itself takes 10 minutes (if that) to make. Unlike almost every single fancy shmancy  drink you get in a bar, this one  does not contain any added sugar. The base of the following drink can be made into an individual drink or a punch. And the added bonus is if you have kids around just leave out the booze.

INGREDIENTS

4 cups of minced seedless watermelon
2 juiced limes
6 mint leaves
6 frozen medium size strawberries or 1 cup frozen raspberries
4 ounces of vodka*
2 ounces triple sec

1. Put half watermelon in blender plus lime juice. Mix until liquid. Pour 1/2 the liquid into a pitcher

2. Add remaining water melon, mint leaves and frozen strawberries and blend until mint leaves are completely pulverized. Pour into pitcher.

3. Add alcohol to pitcher and mix very well with long spoon. Add ice cubes to 4 tall glasses and pour.

* You can vary this by substituting  rum for vodka and leaving out triple sec or substitute tequilla for the vodka.

Add comment


Security code
Refresh

Restaurant News

The Best Pork Dish in America
New York
by Michael Tucker

m.-wells-dinette-300x225That’s a loaded statement so let me describe the dish before we go any further. It’s a pot of clam chowder — with a light cream base — with succulent, dinner-sized hunks of pork, rosy-pink and...

Read more...
One Night in Portsmouth
New England
by Lisa Dinsmore

img 2580On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, with only each other to have to worry about and please. Instead of the unending stream of family...

Read more...
Melisse
Los Angeles
by Jo Stougaard

melisse.jpg My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...