When planning our fourth of July party, I knew I wanted to offer a cocktail. I expected most of the guys to drink beer, but that the ladies would appreciate something light and refreshing.  I was looking for something that said summer.

I found inspiration flipping through the latest issue of Gourmet: Watermelon Margarita Ice Pops.  Mmm. That sounded good. I didn’t feel like ice pops exactly, but they were onto something with the watermelon.  So I closed my eyes and repeated “watermelon margaritas” three times. Then set off to create something that would do the fruit justice.

By no means do I think this is a first. I know plenty of people have made watermelon (and many other flavored) margaritas.  But I didn’t want to follow someone else’s recipe. I wanted to “wing it” and drink any mistakes.  But the reviews were positive. Everyone went back for a second glass. The watermelon was light and refreshing… the perfect prelude to sliders, hot dogs, baked beans, and pie.

Watermelon margaritas (makes 1 pitcher, about 8 glasses)

10 cups watermelon cubed (This becomes about 4 cups of juice after pureeing and straining)
juice of 1 lime
3-6  tablespoons simple syrup (recipe follows)
1/2 cup tequila
1/4 cup Grand Marnier
1/4 cup sugar
1 tablespoon kosher salt (or some other coarse salt)
1-2 limes, cut into wedges
watermelon wedges, for garnish

1. Mix sugar and salt.  Put on a small plate or shallow bowl. This is to rim the glasses later.
2. Puree watermelon cubes in blender. I had to do it in two batches.
3. Strain the pureed watermelon to remove a lot of the pulpiness.
4. In a pitcher, mix watermelon juice with tequila, Gran Marnier, and lime juice.  Add simple syrup to taste. (I used about 5 tablespoons).
5. To serve: run a lime wedge around the rim of a glass. Dip the rim into the sugar-salt mixture. Add ice to the glass.  Fill glass with watermelon margarita (be sure to stir it in the pitcher before pouring because it can separate and settle). Squeeze lime wedge into glass. Garnish with a wedge of watermelon.

* Notes:

• The watermelon cubes filled my blender twice. So as cubes, it was about 10 cups. But once pureed and strained, it was 4 cups of juice.
• Tequila: I really like Cazadores Reposado.  It’s light in color and flavor. Even the people who cringe at the smell of tequila seem to like it (you know, those people who have maybe spent a couple of happy-turned-ugly nights with Señor Cuervo). Another thing I like about Cazadores is I can usually find a pretty big bottle of it at Costco for a decent price.  Mind you, I am no tequila connessieur, I just know what I like.
• I think any mild, orange-flavored liqueur would work (Cointreau, triple sec).
• The tequila and Grand Marnier amounts were enough to just barely taste the alcohol. You can certainly make these stronger, but this was a nice easy-sipping margarita that folks could have more than one and not feel too impaired (well, except for lightweights like me).
• My friend Christine made an interesting suggestion that I think I’ll try out next time: add some chili and lime to the the sugar/salt for rimming the glasses.
• If the lime wedges and watermelon wedges are too many garnishes to deal with, you could just add more lime juice to the pitcher instead.

Simple syrup
1 cup sugar
1 cup water

1. In a medium pot, heat sugar and water to a boil.
2. Stir until sugar dissolves.
3. Allow it to cool, store in a bottle or jar in the refrigerator.
4. Use it in drinks.

Last month, with some skepticism, I tried the rhubarb rosemary lemon spritzers from Simply Recipes. I wasn’t sure what rosemary would do to my fruity drink but it was really good. The rosemary added depth. It was a perfect foil to the tart and tangy rhubarb and lemon. So when I found these rosemary lemonade fizzy drinks on The Bitten Word, I was eager to try it.

Dan bought a big bottle of lemon juice from Costco. I am typically wary of bottled lemon juice, but this one tasted almost as good as fresh (definitely a class above the little lemon shaped squirt bottles). It is an Italian brand (or branded to look Italian). And since lemons are getting expensive around here (almost 70 cents each last time I looked), I decided to use the bottled juice (also, squeezing a bunch of lemons didn’t sound like fun).

While this is good with a shot of vodka, most people drank it without like a soda. It was a refreshing alternative to beer and watermelon margaritas (recipe for these margaritas tomorrow, they were so good).  The kids liked the lemonade soda too (without vodka, of course).

Rosemary Lemonade “Soda”
1 part rosemary lemonade simple syrup (recipe follows)
1/2 to 1 part vodka (optional)
Top it off with sparkling water
* For the kids, I went heavier on the syrup to make it more puckery. They loved it.
* For the adults, a little lighter on the syrup with or without the vodka. Also a big hit.

Rosemary lemonade simple syrup
(adapted from Gourmet via The Bitten Word)
1 cup lemon juice
1 cup sugar
4 four-inch sprigs of rosemary

1. Place lemon juice, rosemary, and sugar in a medium pot.
2. Bring to a boil, stir to dissolve sugar.
3. Allow to simmer for about 2 minutes, then remove from heat.
4. Let it cool completely (about 1 hour), then remove the rosemary.
5. Use the syrup and enjoy!

If you’ve been reading along, by now you know I’m from the South.  It’s not something I talk about that often typically, but my stomach seems to be a little homesick lately (Nothing some good BBQ wouldn’t cure, but I can’t find the kind of pulled pork I want around here). Anyhow, today I’m bringing you a quintessential Southern drink: the mint julep.  Funny thing though, I never had a mint julep when I lived in Georgia.  The first one I had was at a restaurant in San Francisco.  Haha.

I learned to make mint juleps from Alton Brown’s recipe about 2 years ago. And the first couple of times I made them, I followed his recipe precisely. And the cocktails turn out consistently good by following the recipe.  But cocktails are not an exact science, in my opinion. So now I wing it.  I mean, you know what tastes good and what you like. Besides, you can always drink your mistakes.

”The grand thing about cooking is you can eat your mistakes” — Julia Child  (ran across that quote reading Every Kitchen Table the other day.  I love it. That is exactly how I approach cooking).

No more dallying now, we have refreshments to make…

1. Pick some mint (or buy some if you don’t have any growing.  But mint is super easy to grow in a pot or in the ground.  It’s practically a weed. And now is the perfect time to start growing it… think of all the applications: mint juleps, mojitos, fruit salads, etc).

2. Locate your bourbon.  You do stock bourbon, don’t you? Anything from Jim Beam to Woodford Reserve Master’s Blend or Maker’s Mark or what-have-you.  Even Jack Daniel’s, although that’s technically a whiskey could work in a pinch.  I’m using Jim Beam Black here.

3. Take out two old fashion glasses.  (Two because you should be drinking these with someone else).  Into each glass, place 10-15 mint leaves depending on the size of the leaves (9-10 if they are large, closer to 15 if like mine they are small).  On top of the mint, add about 1 to 1 1/2 teaspoon sugar.  Superfine sugar is best here although I didn’t use it this time.  The superfine sugar dissolves easier.  *Note: You don’t have to buy superfine sugar, you can make it by putting regular sugar in a blender or food processor and pulsing a few times.  (I was too lazy to make superfine sugar this time.  But it does make a difference… don’t be lazy like me!).

4. Using a muddler (or a wooden spoon handle if you don’t have a muddler – it works, just not quite as well), mash and bruise the mint.  If you’ve made a mojito, it’s the same process.  You want to get the mint to release its flavor.  I sometimes add a small splash of seltzer when I’m doing this to help dissolve the sugar, but if you’re using superfine sugar you probably don’t need to add any seltzer yet.

5. Add crushed ice to the glasses, and top it off with 1 shot of bourbon to each glass.  You can adjust the amount of bourbon here depending on your taste.  Some people like more mint and less bourbon flavor.  Others like to taste the bourbon.  I like it somewhere in the middle.  I want to taste it all, but not be overwhelmed by any of it.

6. Top off each glass with seltzer (or club soda or sparkling water).  Give it a good stir. Garnish with a mint sprig.  Go sit on your deck and pretend you’re out on an old wrap-around porch sitting in a rocking chair enjoying the balmy summer air. (If you still taste more bourbon than you like, you can pour this into a taller glass and add more seltzer… just don’t tell me about it or I might tease you).

Mint Julep (adapted from Alton Brown’s Mint Julep)

Makes 2

20-30 mint leaves, depending on size

3 teaspoons superfine sugar

crushed ice

2 shots of bourbon

seltzer water (or club soda or sparkling water)

1. Place half of the mint leaves in each of 2 glasses.  Top it off with half of the sugar.  Muddle.

2. Add crushed ice and a shot of bourbon to each.

3. Top it off with seltzer.  Garnish with mint (optional).  Enjoy.