Watermelon Cocktail
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- ⅓ teaspoonful of chopped mint
- 4 tablespoonfuls of white grape juice
- a tablespoonful of shaved ice
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- ⅓ teaspoonful of chopped mint, 4 tablespoonfuls of white grape juice, Watermelon cubes to fill the glass, Ice.
- Select the heart of the watermelon and cut it into small cubes;
- chop a few leaves of mint (about an eighth teaspoonful) and sprinkle over.
- Cover with a tablespoonful of shaved ice and add the white grape juice.
- Serve very cold.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board