Hey Foodie (and cocktail loving) Friends, it’s officially Summer!!! Welcome to our sixth edition of a brand new series here at Tallahassee Foodies – Boozy Tuesdays.
As the name suggests, every Tuesday this Summer, we’ll be serving up a new summer cocktail recipe to accompany those fresh and tasty dishes you’ll be making at home all season!
To amp up this series and take advantage of what Tallahassee has to offer, I’ve enlisted the help of our favorite pro local bartenders that know EXACTLY how to whip up a custom cocktail.
When I pitched this summer beverage idea to a few local establishments, Charlie Park jumped in and offered up the first 8 rounds of our “fun in the sun” beverage series!
What do I know about this “new kid on the block” food and bev rooftop establishment? They are already well known for their expertly crafted cocktails, brought to you by their very own general manager Derek Captain and bar manager Dalton Bedard.
I think I’m most excited about this Boozy Tuesday recipe so far. I’m really into fruity drinks lately, and I especially love myself a fruity cocktail with basil. I’ve never tried the watermelon basil combo before, so I’m eager! This cocktail screams summer, the entire point of our summer cocktail series!
Courtesy of Dalton Bedard and Derek Captain:
This “Summertime Smash” watermelon basil cocktail is an ode to all things summer. Crisp, refreshing, and bright, this watermelon-infused St. Germain and basil combination is perfect for sipping poolside.
Using Ology Vodka, Watermelon Elderflower liqueur, fresh citrus, Agave nectar, and bubbles, this effervescent delicacy is strained on top of frozen watermelon balls in place of ice making this one of those drinks we feel fits perfectly for summer in July.
- 1.5 oz Ology Vodka
- .75 oz Watermelon-infused St Germain
- 1 oz fresh lemon juice
- .5 oz Agave Nectar
- 3 basil leaves
- Top with Topo Chico
- To make the watermelon infused St Germain, use 1/4th of a decent sized watermelon without the husk and place into containers with 750ml of elderflower liqueur. Let it sit for 12-24 hours and strain out the solids. As an added bonus, try eating the watermelon from the infusion afterwards — delicious!
- Start with three fresh basil leaves in the bottom of a shaking tin. I prefer to take the stems off as to make sure no bitterness is imparted into the drink. No need to muddle, the ice will do that for us! Next, add all ingredients into the shaking tin, minus the topo chico. Give a hearty shake and strain into a collins glass filled with frozen watermelon balls. Top with Topo Chico and garnish with a fresh bouquet of basil.
Disclosure – This post is sponsored by Charlie Park. Sponsorships help pay for my blog expenses, so that I may continue to offer our readers more fun posts like this Boozy Tuesday cocktail recipe. Thank you for supporting us, so that we may support our locals.