Why, watermelon-cucumber pureé, of course. Strained and slightly sweetened with lemon-basil syrup. (It was a shame to pureé the pickling size cuke, though. Delicious little Kirby cucumbers.) The gin actually improves the taste of watermelon sliced too close to the rind. Delightful with some ice cubes and a tall glass.
Remember, a true olde tyme cocktail involves a spirit, a sugar, a bitter, and a sour aspect. Gin + Cointreau + bitters + lemon juice works! Also, Scotch + lemon + bitters + Benedictine = super, and I might have to call it Scottish Monastery. As in, may I have another Scottish Monastery please.
Or else, Lindsey at the Monastery on the heath. I have Welsh heritage, and they love long place names in Wales. With as few vowels as possible. True fact.
I heart Benedictine, very much. I'd be interested in experimenting with limoncello as the sour-sweet aspect, though. Perhaps limoncello with extra lemon juice.
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