Summery Solsticey

Happy Summer everyone!  I was really happy with this creation, and I invite you to celebrate the summer solstice with one of these.  Last year I made a strawberry shrub and then created a cocktail around it called the strawberry citrus shrub.  That drink became a signature cocktail for Flag Hill Winery & Distillery.  Anyway, watermelon's in my market again, so I got to thinking about making a watermelon shrub.  Wasn't sure how I was going to do it, and I probably settled on a process more complicated than it had to be (I mean, it's water, and sugar, and melon flavor), but nonetheless I went ahead with it and it worked out great.  Made to recipe this drink has a mild tartness, a big melon punch (naturally), an herbal/floral finish with suggestions of lychee.  No Really It's Good!

 

Summery Solsticey

 Ingredients:

2 oz. London Dry Gin (I used Gordon's--affordable but solid)

1 oz. Watermelon Shrub (my possibly overcomplicated recipe below)

1/4 oz. Luxardo maraschino liqueur

Around 5 Basil Leaves

Club Soda

Method:

Add gin, shrub, maraschino, basil to shaker.  Shake with ice and double strain into a thoroughly chilled cocktail glass.  Top with club soda and garnish with watermelon balls and a basil leaf.

Watermelon Shrub:

Bring 1 cup of sugar and one cup of water to a boil in a medium saucepan.  In the meantime, cut up about a quarter of a watermelon into small chunks and blend.  When the water boils reduce it to a simmer and stir.  When it has stopped boiling for a few minutes add the blended watermelon and steep for a half hour.  Strain finely through muslin towels or cheesecloth into a bottle or bottles (leaving room for the vinegar).  Add (this is where I was eyeballing) maybe 3/4 cup of white champagne vinegar.  Add it gradually, testing it as you go.  You want it to be tart but not overpowering the sweetness too much.  Close up the bottle(s) and give a shake.