A refreshing and fruity cocktail that is packed with delicious flavours like cucumber water, zesty granadilla, peppery ginger and sweet watermelon.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Granadilla, ginger and cucumber cocktail with watermelon-infused gin
- 375ml (1½ cups) gin
- 180g watermelon balls
- 500ml (2 cups) water
- 200g sugar
- 1 (about 20g) knob fresh ginger, peeled and sliced
- 30ml (2 tbsp) lemon juice
- pulp of 12 granadillas
- 180g cucumber, peeled and chopped
- ice cubes, to serve
- sparkling water, to serve
- fresh mint sprigs, to serve
For the watermelon-infused gin, combine the gin and watermelon in a clean glass jar. Place in a dark cupboard to infuse, at least 24 hours. You can leave this for up to 3 days before storing it in the fridge until ready to use.
For the granadilla cordial, heat half of the water, the sugar, ginger and lemon juice in a saucepan over medium heat. Stir until the sugar has dissolved. Remove from heat and stir in the granadilla pulp.
Place the remaining water and the cucumber in a food processor and purée. Strain through a fine sieve. Discard the pulp and add the cucumber water to the granadilla cordial. Allow to cool before storing in the fridge until ready to use.
To serve, add ice to your serving glasses. Strain the gin. Add a splash of the cordial and the infused gin to the glasses, top up with sparkling water and garnish with fresh mint sprigs.