Watermelon Old Fashioned
"The candy syrup adds a playful twist on frozen novelty treats and compliments the sweetness of the rye whiskey," says Joe Erdely, chef de cuisine at The Frog And The Peach in New Brunswick, New Jersey. Bonus points if you can snag a Jersey watermelon, whose subtle sweetness works particularly well here.
- 2 oz rye whiskey (Erdely uses Old Overholt)
- 2 oz fresh watermelon juice
- fresh watermelon, cut in to one-inch cubes
- several dashes orange bitters
- 5 oz package Swedish Fish candy, diced
In a small saucepan melt package of candy in 1/2 cup water and orange bitters, stir until disolved. Strain and cool.
Marinate cubes of watermelon in candy syrup overnight. (You can also compress in a vacuum sealer under highest setting.)
Remove melon from syrup and freeze individually for ice cubes.
In a highball glass, mix rye with fresh juice. Cover with watermelon ice cubes. Optional: Garnish with a pinch of black cumin seeds.
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