Beer And Watermelon Cocktail Recipe 445

BEER AND WATERMELON COCKTAIL RECIPE - (4.4/5)

Beer and Watermelon Cocktail Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 4

Ingredients

1 (6 pound) watermelon
2 tablespoons granulated sugar
1/4 cup Créole Shrubb liqueur, or 3 tablespoons rhum agricole plus 1 tablespoon Cointreau
4 (12 ounce) bottles white beer, such as Hoegaarden, chilled

Steps:

Set a fine-mesh strainer over a large bowl; set aside. Remove the rind from the watermelon and cut the flesh into large dice. Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. (You should have about 6 cups of juice.) Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours, or until ready to use. When ready to serve, transfer the chilled juice to a 3-quart container. Add the Creole Shrubb liqueur and beer and stir gently to combine.

JAM SESSION (SHERRY AND WATERMELON COCKTAIL)

Jam Session (Sherry and Watermelon Cocktail) image

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha. Make this pitcher drink for summer with just three ingredients.

Provided by Natasha David

Yield Serves 6 to 8

Number Of Ingredients 4

Ingredients

1 (750 ml) bottle fino sherry
1 (375 ml) bottle ginger kombucha, such as Health-Ade Ginger-Lemon
12 ounces fresh watermelon juice
5 cucumber slices (seedless), plus more for garnishing each glass

Steps:

In a pitcher filled halfway with ice, add the fino sherry, ginger kombucha, and watermelon juice. Top with more ice. Stir to chill and incorporate ingredients. Garnish with cucumber slices.

WATERMELON GINGER BEER

Watermelon Ginger Beer image

The recipe for this batch drink, from Nicole Taylor's book, "Watermelon and Red Birds," includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don't worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack.

Provided by Nicole Taylor

Categories non-alcoholic drinks

Time 10m

Yield 4 drinks

Number Of Ingredients 4

Ingredients

2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)

Steps:

Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.

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