Raise my rent and take off all your clothes
With trench coats, magazines, a bottle full of rum…
If I don’t commemorate it, I will forget. That’s how infrequently I create new cocktails.
The Watermelon Rose is a simple rum sour with some infusions in the mix. I don’t like watermelon, see, and when one arrived in my CSA I just looked balefully at it for a few weeks until the 11th hour. Compost or consume? I decided to drink it.
Threw cubed watermelon into a mix of rum (mostly Kirkland with enough Smith & Cross to make it funky).
While it steeped I decided to use up some dried cranberries in muffins. For more tender fruit, I soaked them for a day in Pierre Ferrand Dry Curacao (80%) and Luxardo Maraschino (20%). This left me with a sweet fruit liqueur.
Gomme syrup adds mouthfeel, orgeat adds flavor. Add fresh citrus and baby, you got a sour going.
After days of puttering around the house chanting “watermelon rum” in my best Tom Waits growl, I actually looked up the lyrics I thought I was singing. Bother! He doesn’t sing “watermelon rum,” he sings “Watermelon Rose” and “bottle full of rum.” And so my drink found its name.
2 oz. watermelon infused rum
.75 oz fresh lime (lemon is pretty good, too)
.25 oz orgeat (I like Small Hands)
.25 oz gum syrup (again, Small Hands is perfect)
.25 oz cranberry-infused curacao and maraschino mix
Shake with ice and serve.