The Surfside - A Watermelon Cocktail For the Last Days of Summer | PITH + VIGOR

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Hey There! I’m Rochelle Greayer. I’m a garden designer on TV and IRL. I’m also an author and entrepreneur who thinks she can save the world by teaching everyone a little something about landscape design.






The Surfside – A Watermelon Cocktail For the Last Days of Summer

by Joy Flanagan

I’m always poking around blogs on cocktails and spirits and recently read an article about fastening spouts onto hollowed out melons to be able to pour a drink directly from the melon.  Of course, I needed to try this immediately. I love spectacle – it sells cocktails without even trying.

“Ooo, I want what’s in that watermelon!”

I got myself a good sized watermelon, scooped out the insides, and attempted to screw a spigot purchased at a home improvement store into the side. The spigot was pretty heavy, the hole was not exact, I tested it out with water over a sink and though some did pour out the spigot, plenty poured out of the sides because it wiggled around when opening it to pour.  This wouldn’t work on a bar, though I haven’t given up yet. More tinkering is needed, but in the mean time, it left me with plenty of watermelon! I set out to put it to good use by first blending it in a blender, and then straining through a fine mesh strainer to get out all the pulp and seeds.  This left me with a beautifully deep pink, fresh watermelon juice! Resist the urge to gulp this down because trust me, it’s better in this cocktail:

If you can figure out the whole watermelon keg thing, first tell me your secret, then just multiply this recipe by the number of servings you need and pour it all in there!

the surfside cocktail by Joy Flanigan via

The Surfside – A Watermelon Cocktail

1.5 oz Avua Prata Cachaca
1 oz Watermelon Juice (purée chunks of watermelon and strain through a fine mesh strainer, discarding solids)
.5 oz Lime Juice
.5 oz Clement Sirop de Canne
Shake all ingredients with ice and strain over fresh ice in an old fashioned glass. Garnish with a lime wheel.
Cachaca, the spirit of Brazil, is made from fresh cane juice, whereas rum is made from molasses.  This results in a more grassy, vegetal spirit with fresh bright notes begging for citrus complements.
Clement Sirop de Canne is a reduction of cane juice to a thick, sweet syrup that is boiled with cinnamon, clove, and vanilla bean.
The flavors marry to a supremely sippable watermelon cocktail that is a great end-of-summer refresher!
image rochelle greayer
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