What says summer like watermelon….and vodka? Lol, you’re going to love this watermelon basil vodka smash and wonder why you haven’t had one sooner. Perfect for a hot sunny day, a cocktail that is sure to leave you cool and vibing with summer!
When the weather is nice I always grab for something refreshing. Just the thought of watermelon and vodka cools me off. An ice-cold drink is a perfect addition to relaxing on a nice day. Kick back, put your feet up, and take a break!
What You Will Need
Vodka
Club soda
Basil
Watermelon
Lemon juice
Simple syrup
Ice
Making The Cocktail
To make the watermelon juice, add watermelon to a blender and puree. Using a mesh strainer, strain the juice into a separate glass being sure to remove the seeds, and set aside. You can also use store-bought watermelon juice for this cocktail.
Start by adding basil, lemon juice, and simple syrup to a mixing glass. Using a muddler, muddle the basil until it starts to become slightly more fragrant. Add vodka, watermelon juice, and ice to the mixing glass. Shake and pour into a highball glass and top with club soda. Garnish with watermelon and enjoy!
If you like this watermelon vodka dink you’ll love our Best Mojito Recipe and our Spring Cosmopolitan. If you love adding herbs to your cocktails as much as us, check out our Herbal Cocktail Garden!
Watermelon Basil Vodka Smash
Course: CocktailsCuisine: DrinksDifficulty: Easy1
servings10
minutes225
kcalA delicious boozy and refreshing watermelon vodka smash with sweet basil.
Ingredients
1 1/2 Ounces of vodka
2 1/2 Ounces of club soda
2 Ounces of watermelon juice plus for garnish
3-4 Basil leaves
1/4 Ounce of lemon juice
1/4 Ounce of simple syrup
ice
Directions
- Add lemon juice simple syrup and basil to a mixing glass
- Muddle the basil and add the vodka and watermelon juice with ice
- shake and pour into a highball glass and top with club soda
- garnish with watermelon and enjoy!
Notes
- For simple syrup add 1 cup of water and 1 cup of sugar and bring to a boil. cook until sugar has dissolved and remove it from heat and let it cool. Store in an airtight container and refrigerate for up to two weeks.