Recipe by Steve McHugh of Cured at Pearl in San Antonio, Texas
4 large mint leaves, plus more for garnish
2 ounces Wild Rag Mesquite Bean Vodka
4 ounces watermelon juice
½ ounce lime juice
4 ounces ginger beer
2 watermelon slices, for garnish
Prepare two julep tins with crushed ice. In a cocktail shaker, muddle 4 of the mint leaves. Add vodka, watermelon juice, and lime juice, and shake to combine. Stir in ginger beer and pour into julep cups. Garnish with mint and watermelon slices.