I’m digging this recipe out of the archives of Food & Wine Cocktails and dusting it off. It deserves a fresh look and now is the perfect time of year to mix up this cocktail. Watermelons are available domestically May through October, with May – August being peak season. They are grown in 44 of the 50 United States so you should be able to get this produce locally – that means a fresher melon and a better tasting cocktail!
Food & Wine 2007
Servings: 6 to 8 drinks
- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller skewered on a toothpick as a garnish.
- 1 bottle dry white wine
- 6 ounces vodka
- 4 ounces Cointreau or other triple sec
- 4 ounces Citrus Syrup
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
For more great summer cocktail recipes check out F&W