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52 MYROUSESEVERYDAY JULY | AUGUST 2015
One of our favorite events,
Tales of the Cocktail,
challenged bartenders
around the world to create
a frozen daiquiri, this year’s
signature cocktail. The daiquiri
may have been invented in
Cuba, but there’s no doubt the
Gulf Coast perfected it! This
version features Gulf Coast
grown watermelon, but you
could substitute our exclusive Lori
Anne Peaches.
Tales of the Cocktail runs July 13 th
through July 20th. For tickets, visit
.
Watermelon Mojito
The Mojito was also invented in Cuba. Makes 6
WHAT YOU WILL NEED
½ cup water
½ cup sugar
30 large fresh mint leaves
2 cups fresh cut watermelon, seeds removed
6 tablespoons freshly squeezed lime juice
12 ounces Bayou Silver Rum
Sprigs of mint for garnish
HOW TO PREP
In a small pot, bring ½ cup water and ½ cup of sugar to a boil.
Reduce heat to a simmer and stir until sugar dissolves. Remove
from heat and cool to room temperature.
Use a mortar and pestle to mash the mint leaves.
In a food processor, purée watermelon. Transfer to a pitcher,
add mashed mint, simple syrup, lime juice and rum and stir to
combine. Serve in a rock glass with ice. Garnish with fresh mint.
Watermelon Daiquiri
Makes 6
WHAT YOU WILL NEED
2½ pounds watermelon, seeded, cut into pieces, and frozen
½ cup lime juice, or to taste
3 tablespoons superfine granulated sugar
3 teaspoons Grand Marnier,
Cointreau or other orange-flavored liqueur
1 cup plus 2 tablespoons Bayou Select Rum
HOW TO PREP
Freeze watermelon pieces in a single layer on a baking tray. In a
blender, purée watermelon, lime juice, sugar, Grand Marnier and
rum until smooth. Divide among 4 chilled glasses.
Watermelon Strawberry Salad
Makes 8
WHAT YOU WILL NEED
2 cups balsamic vinegar
¼ cup honey
1 head curly lettuce, torn, rinsed and dried
1 cup red leaf lettuce, torn, rinsed and dried
4 cups watermelon cubes (about 1-inch), seeds removed
1 cup strawberries, cut in half
1 pound small fresh mozzarella balls, pinched or cut in half
2 sprigs fresh mint, leaves only
Rouses salt and pepper
HOW TO PREP
In a small pot, stir balsamic vinegar and honey to combine. Bring
to a boil, reduce heat to low, and reduce until mixture reaches
a syrup-like consistency. Set aside and allow to completely cool.
In a large bowl, arrange lettuce, watermelon, strawberries, mint
and mozzarella. Drizzle with balsamic honey syrup and sprinkle
with salt and pepper.
Tales of the
Cocktail
the Anniversary issue