If you live in California you know summer is not over and "Winter is (not) coming." Thanks to the people over at the 21st Amendment Brewery we were inspired to make this never ending summer cocktail.
Their watermelon wheat beer is refreshing with subtle sweet fruity notes. It's summer in a glass. Combined with vodka and Grand Marnier, you get a drink that is extremely easy (maybe too easy) to drink making all of Kings Landing thankful Winter has not come.
Watermelon Beer Cocktail
Ingredients
3/4 ounce vodka
3/4 ounce Grand Marnier
Hell or High Watermelon Wheat Beer
Orange peel for garnish
In a tall glass filled with ice, pour in the vodka and Grand Marnier. Top with the watermelon beer and garnish with an orange peel. Makes one cocktail.
Is it August already? I feel like this summer has literally flashed before my eyes! I'm still trying to hold on to any bits of it that I can as kids are headed back to school and fall recipes are popping up in my Pinterest feed.
Watermelon screams summer to me and while I'm usually juicing it for a cocktail I thought we could all take a (short) break from the booze to enjoy this refreshing, simple to make summer salad. I sort of stumbled across this mixture as I was quickly trying to make something for lunch without turning on the stove. I know most people use feta or grilled halloumi (which I need to do a post on) cheese with watermelon but I'm a huge fan of burrata. The creamy stuffed fresh mozzarella is a perfect pair to the juicy and refreshing watermelon.
While I went fancy with the presentation of this salad, you can simply chop up the watermelon and burrata, place it on a bed of arugula, drizzle the olive oil and balsamic on top and enjoy! Either way you can't go wrong and it will surely keep you in the spirit of summer as we all soak up the last bit of it.
Watermelon Salad Stacks
Ingredients
1 mini seedless watermelon
1 4 ounce burrata cheese ball
1-1/2 - 2 cups arugula
Olive oil
High quality balsamic vinegar
Fresh ground black pepper
Slice the watermelon into 1/2 inch rounds. Using a 2-1/2 inch round cookie cutter, cut out watermelon stack rounds and set aside. Next, carefully slice the burrata cheese into 1/4 inch slices.
To assemble your stacks place one watermelon round on the plate. Place amount an 1/8 of a cup of arugula on top. Place one slice of burrata cheese on top of the arugula and top with one final watermelon round. Place another 1/8 cup of arugula on top of the watermelon stack. Drizzle with olive oil and balsamic vinegar. Top with fresh ground black pepper. Repeat with the rest of the watermelon, burrata and arugula. Makes 5-7 Stacks.
Yes, you read that right. Dill in your martini! Don't worry I promise you won't feel like you are drinking your garden or an over complicated craft cocktail. This martini is super simple to make and can be made in a big batch for your Labor Day beach or backyard party. The fresh watermelon juice is this cucumber dill infused vodka's prefect juicy, sweet companion.
Watermelon juice is a natural anti-inflammatory and great for sore muscles. It is also super hydrating, full of antioxidants and helps with detoxing your kidneys. So you see it's a detox on it's own and well, with my infused vodka, a retox! Simple, fresh and delicious!
I admit I'm trying to savor summer for as long as I can with this martini. Don't get me wrong, I am a true pumpkin lover, forever a scarf wearer and love the warm aromas of a savory fall dish in my kitchen. However, summer is where my heart belongs with the vibrant colors of it's fresh fruits and veggies. Besides it's 95 degrees here and I don't see any signs of cooler weather coming our way soon. So run and get the last of those watermelons, juice them up, and amp them up, with some lime, mint or infused vodka!
Watermelon Dill Martini
Ingredients:
6 ounces watermelon juice (see recipe below)
2 ounces cucumber dill infused vodka (see recipe below)
1/2 small lime, juiced
Fresh dill sprig for garnish (optional)
Pour the watermelon juice, cucumber dill infused vodka and lime juice into an ice filled shaker. Shake vigorously until chilled. Pour the cocktail into a martini glass. Garnish with dill sprig if desired. Makes 1 serving.
Watermelon Juice
Ingredients:
1 small seedless watermelon
Cut the watermelon in half and then each half into quarters. Using a spoon scrape 4 of the 8 quarters into a blender. Blend until liquefied. Pour the watermelon juice into a large jar through a fine mesh sieve. Repeat with the other 4 quarters of the watermelon. Store in the refrigerator in an air tight container for up to one week. Makes about 4 cups.
Cucumber Dill Infused Vodka
Ingredients:
1/2 large cucumber, sliced
2-3 sprigs of fresh dill (you can substitute mint here)
3 cups vodka
Place all the ingredients into an airtight jar. Seal tight and store at room temperature for 3 days. Remove the cucumber and dill and discard. Store the infused vodka in the refrigerator for up to 1 month.
NOTE: The cucumber dill infused vodka can also be used for a number of other cocktail including; a Bloody Mary, a straight up martini, or just add soda water and lemon!
Last night I hosted a small dinner party for a few friends to help me taste this new recipe. Needless to say it was a hit and especially refreshing on a day like yesterday here where temperatures were near 100 degrees. I know that watermelon will soon be leaving the produce section in most grocery stores and the stands at the farmer's markets so I thought I better get this recipe out for you all to enjoy while you can. With the help of a beautiful yellow heirloom tomato this sweet and savory chilled soup with a bit of a kick, thanks to the serrano pepper from our garden, is keeping us cool here in Southern California.
Watermelon Heirloom Tomato Gazpacho
Ingredients
1 large heirloom tomato (any color will do, I used yellow)
1 cup watermelon, cubed
1/2 serrano pepper, seeded and chopped
1 teaspoon red wine vinegar
1/4 cup olive oil
2 tablespoons red onion, minced
1/2 cucumber, seeded and minced
2 tablespoons fresh mint, plus more for garnish
Salt and pepper to taste
1/4 cup feta cheese, crumbled
Please note that all of the vegetables and fruit should be chilled prior to making the gazpacho. If the gazpacho becomes too warm in the blending process simply place it in the refrigerator for 20 minutes and then serve.
In a food processor blend the heirloom tomato until smooth. Add the watermelon and serrano
pepper and blend. Pour in the red wine vinegar and olive oil. Give it a few pulses to combine. Add the red onion, cucumber and fresh mint. Blend to combined until smooth. Season with salt and pepper and pulse to combine. Pour the gazpacho into chilled bowls. Top with feta cheese and garnish with mint. Serve immediately. Makes 4 servings.
Note: Depending on the color of the heirloom tomato used it will change the color of the gazpacho.
If you live in California you know summer is not over and "Winter is (not) coming." Thanks to the people over at the 21st Amendment Brewery we were inspired to make this never ending summer cocktail.
