Memories from our past, particularly those from our childhood, are intertwined with taste and smell; the smell of pine walking through the forest, or that of turkey on Thanksgiving. When a dish or drink can transport us to a happier moments, even just for a split second, it can be profound, and immensely pleasurable.
In summertime, few things are simply as satisfying (and reminiscent of childhood) as a fresh, crisp bite of watermelon on a hot day.
Down by the Bay is a nod to this flavour, but more importantly its a nod to its memories.
1 oz Matusalem Platino rum
1 oz Watermelon cordial
3 oz Sparkling wine
2 dashes Dillon's Wormwood bitters
1 Long cucumber slice
Stir the rum, cordial and bitters over ice.
Strain into flute glass and top with sparkling wine.
Garnish with cucumber slice.
1 litre Fresh watermelon juice
150 ML Cold Water
375 G White sugar
20 G Citric Acid
In a saucepan, add water, sugar and citric acid.
Gently warm to melt sugar. Once melted, add watermelon ice.
Fine strain through cheesecloth.