This summery bourbon-based cocktail’s addition of coarse black sea salt from Hawaii (available online and at specialty stores) rounds out Aperol’s bitter notes and makes watermelon’s sweetness sing.
1/4 cup chopped watermelon with juice
½ tsp. sugar
3-4 large basil leaves
½ oz. fresh orange juice
black sea salt
½ oz Aperol
2 oz bourbon
To a cocktail shaker add watermelon, sugar, and basil leaves. Muddle thoroughly. Add two generous handfuls of ice, a big pinch of Hawaiian black sea salt, Aperol, and bourbon. Shake, shake, shake it like a Polaroid picture. Strain into a rocks glass filled with cracked ice. Garnish with a basil leaf and a watermelon wedge sprinkled with more black sea salt.
The story behind the drink….
Nothing screams summertime day drinking quite like a fruity cocktail. Especially one made with ubiquitous watermelon and a little hit of bodacious herbaceousness from basil or mint. I recently wrote a piece about using salt in cocktails for Devour Magazine (go check it out! I appreciate the clicks, friends!). I had the great pleasure of hitting some of my favorite SLC hot spots, Undercurrent Bar and Bodega to try what they’ve been mixing up with salt. And up on Main Street in Park City, that hip and moody joint, O.P. Rockwell, I tried a classic gin-forward Corpse Reviver No. 2 prepared brilliantly by barman Chris Panarelli. He graciously added a pinch of salt to the shaker at my request so we could try the original side-by-side with one made by salt to put our salty theories to the test. We liked ‘em both. Inspired by all of this salty sipping, I started working on some re-interpretations of summer favorites, including this kickass watermelon and bourbon cooler.