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     Title: Brunch At Becky's
Categories: Alcohol, Beverages, Fruit
  Servings: 1

  1 1/2 oz Tanqueray London dry gin 
    1/2 oz Dolin Blanc vermouth
      2 oz fresh watermelon juice
    1/2 oz simple syrup
    1/2 oz fresh lime juice
      1    barspoon Green Chartreuse
      6    mint leaves
           Watermelon spear and mint
           sprig, for garnish

Place ingredients in a shaker with ice. Shake until well chilled.
Double-strain (using a cocktail strainer for the ice, and then a
fine mesh strainer for pulp and mint) into a coupe. Garnish with
watermelon spear and mint sprig.

How to Juice a Watermelon: It's strikingly easy to juice, requiring
little special equipment. Remove enough of the melon's sweet center
to nearly fill a blender (an immersion blender also works). Give it
a whirl for five to ten seconds. What results is a decanter's worth
of unadulterated freshness. Pass the pulp through a mesh strainer.
(Stir and press the pulp with the back of a spoon to speed the
process.) Use seedless melons if available. If not, no problem—the
strainer will catch the seed fragments. Use the fresh juice right
away, or refrigerate in an airtight jar for use within a day or two.

Recipe by: Micah LeMon, manager at the Alley Light in
Charlottesville, Virginia.

By WAYNE CURTIS
            
From: Gardenandgun.Com
 
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