June 8, 2015 at 5:43 pm


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Recipe by Sara Camarata


2 3/4 oz. VEEV

1 1/4 oz. Watermelon Shrub

3 oz. Cream of Coconut


Add all ingredients in a blender. Fill blender with a shaker tin of ice. Bend until smooth. Pour into a salt rimmed 10 oz. balloon glass.

To make watermelon shrub:
1/2 of a medium-large watermelon cut into chunks, aprox. 3 cups. 1-2 cups of sugar. Equal parts champagne and white balsamic vinegar equaling 1 cup. Macerate watermelon in sugar for a day. Strain out solids and reserve the syrup. Discard watermelon chunks or use for something else. Add a 1/2 cup of vinegar to every up if syrup. Let sit in refrigerator for 1-3 days. (The longer it sits the mellower it gets.)


Watermelon Chunks, Strawberry, Mint Leaves, and Shredded Coconut


10 oz. Balloon Glass


VEEV is a fairly new product for me, and when I finally had a chance to try it I was immediately inspired to play with it. It was by chance that one day I was given a watermelon. I was enjoying the melon while sipping on VeeV and waiting for ideas. Oh, how the flavors meshed! But, I wanted more, something different, tropical. That when I thought, why not? Let’s get frozen! My first try was too sweet, it needed a little bite, and that’s when I decided to make a shrub.

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