Sweeten your summer

Preheat the grill to medium-high heat (425 °F).

Cut 8 pieces of watermelon into triangles for garnish, about ½ inch thick. Brush the triangle garnishes with olive oil and place the brushed side down on the grill. Cook for 1-2 minutes, or until slightly charred. Remove with tongs and allow to cool.

Peel the remainder of the ½ watermelon and blend in a food processor or blender until smooth. Add the aperol, lemon juice and salt and pulse for 1 minute. Strain the watermelon mixture and add to a pitcher with the seltzer and ice.

Pour into glasses and garnish with the grilled watermelon.

Muddle the watermelon in a shaker with all ingredients. Shake with ice and strain into a glass with fresh ice. Garnish with a watermelon wedge. 

Blend watermelon chunks and strain to remove pulp. Pour the liquid into ice trays and freeze for at least 4 hours or until frozen solid. 
To mix drinks place the watermelon cubes in the blender, add in the vodka, triple sec, lime juice and blend. Serve in chilled glasses with a lime or wedge of watermelon to garnish. 

To make watermelon juice, add fresh (seeded, or seedless) watermelon to a blender and blend for 30 seconds.

Place all ingredients except club soda into a shaker with ice. Shake for 30 seconds pour into a glass filled with ice and top with 2 oz club soda. Garnish with watermelon rind ribbons.

1. Juice or pulverize in a blender about 1 cup of seedless watermelon chunks.
2. Add the ingredients to a cocktail shaker, and shake thoroughly with 1 large ice cube, or until the shaker is cold to the touch.
3. Strain into a coupe or Nick & Nora glass.
4. Garnish with a watermelon wedge.

Shake vodka, elderflower liqueur, and juices over ice. Strain into a glass and add basil leaves. Top with club soda and garnish with a flower.

Photo Credit: Russell Caron Wedding Photography