Photo by Rick Cortez

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Two cocktails

  • 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.

Food Culture of the South

  • Recipe by Steve McHugh of Cured at Pearl in San Antonio, Texas

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