Watermelon Cosmo Punch Recipes

WATERMELON COCKTAIL VODKA PUNCH

Steps:

• place the watermelon pieces in a blender, and blend until smooth. Strain using a fine mesh strainer.
• Combine 1 cup of white sugar and 1 cup of water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Makes about 1.5 cups.
• Pour the vodka, watermelon juice, lime juice and simple syrup into a large pitcher, and stir.
• in a hollowed-out watermelon or punch bowl, and pour into punch glasses or cocktail glasses with a ladle.

WATERMELON COSMOPOLITANS

Steps:

• Place the watermelon in a food mill fitted with the largest disc set over a medium bowl and process. The food mill will separate the seeds and the pulp from the juice; you should have about two cups of juice. Pour into a pitcher and discard the seeds and pulp. Stir in the vodka, Cointreau, and lime juice.
• Fill a cocktail shaker half-full with ice, pour in the cocktail mixture, and shake it for a full 30 seconds. Pour into chilled martini glasses and garnish each glass with a sprig of mint. Serve ice cold.

WATERMELON COSMO

Steps:

• Blend watermelon in a blender until smooth; strain through a fine mesh strainer and discard pulp. Pour strained watermelon juice, and vodka into a cocktail shaker filled with ice; strain into a glass. Squeeze lime juice into the cocktail.

SPARKLING COSMO PUNCH

Steps:

• Fill a martini pitcher or jar halfway with ice, then stir together the cranberry juice, gin, orange liqueur and lime juice. Strain into another pitcher and keep chilled.
• To serve, fill a flute three-quarters of the way with the cranberry base. Top with the cava and drop in an orange garnish.

WATERMELON COSMO PUNCH

Steps:

• Heat 1 cup each sugar and water in a saucepan over medium heat until the sugar is dissolved; cool completely. Puree 6 cups chopped seedless watermelon in a blender. Pour 3 cups of the watermelon puree into a pitcher; add 3 cups vodka, 1 cup lime juice and 1 cup of the simple syrup. Serve over ice and garnish with mint.