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

Letter from Palm Beach: Renato's
Florida
by Nancy Ellison

el_mirasol.jpgPalm Beach is different from other tidy resort cities that line the Florida Coast. While remarkably tidy, it is also both eccentric and pretty, and I do believe it has its own wacky, elegant soul.

... Read more...
Boston: Tofu-teas at Blue Dragon
Boston
by Kitty Kaufman

Blue dragon 7When Ming Tsai opens a new place it's news and Blue Dragon is news. Esquire lists Blue Dragon in its annual survey of best new restaurants. Yes, he's in the right place with the ongoing Boston...

Read more...
Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...
On a Clear Blue Day You Can See Malibu Seafood
Los Angeles
by David Latt

malibuseafood.jpgPeople who don't live in Southern California forget that in the winter, the temperatures can drop into the 40s and even the 30s at night. That's mild compared with the weather experienced by our...

Read more...