Papa's Watering Hole

Papa's Watering Hole

Prep Time

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Cook Time

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Serves

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Shot of several Papa's Watering Hole cocktails on a serving tray.

This is one of a series of cocktail recipes from the recent Mixology Match held in Washington, D.C., hosted by Cuba Libre Restaurant & Rum and The Cocktail Nation to benefit Children of Restaurant Employees (CORE). Our friends at Nightclub & Bar are proud partners of CORE and we thank them for sharing these winning recipes with our audience!

Condensed from original event coverage by Kelly Magyarics. Recipe courtesy Aaron Joseph of Papa’s Pilar. Photo courtesy of Carlos Martinez.

Ingredients

Cocktail Recipe

  • 1.5 ounces Papa's Pilar Blonde Rum
  • 1.5 ounces Watermelon Basil Puree (recipe below)
  • 3/4 ounce Lime Juice
  • 3/4 ounce Fall Spice Syrup (recipe below)
  • Garnish Mint Sprig, Watermelon Segment, Charred Cinnamon Stick

Watermelon Basil Puree

  • 4 cups Chopped Watermelon
  • 1 cup Basil Leaves

Fall Spice Syrup

  • 4 cups Water
  • 6 Cinnamon Sticks
  • 7 Allspice pods
  • 25 Black Peppercorn
  • 4 cups Sugar

Preparation

Cocktail Recipe

  • 1 Add all ingredients, except garnish, to a cocktail shaker. Add ice and shake well until chilled.
  • 2 Double strain into a rocks glass over fresh ice, and garnish with the mint sprig, watermelon segment and charred cinnamon stick.

Watermelon Basil Puree

  • 1 Puree chopped watermelon in a blender. Pour into container with 1 cup basil leaves and store in refrigerator for 12 hours.
  • 2 Strain off basil leaves and keep the watermelon cold until ready for use.

Fall Spice Syrup

  • 1 Heat water, cinnamon sticks, allspice pods and peppercorns in a saucepan to a soft boil, then simmer for 15 minutes to allow spices to steep.
  • 2 Add sugar, stir until dissolved, then continue to cook and reduce for 15 minutes.
  • 3 Remove from heat, strain off solids, and allow syrup to cool. Store in refrigerator until ready to use.

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