"Jolly Puncher | Crafted Pour"

"I’m mentally ready for Fall, but it’s still hot here, so there are more Summer drinks to share. This one I batched for my Fantasy Football draft (I’m such a great Commissioner😎), and it was very well-received. It ended up tasting like a slightly spicy watermelon Jolly Rancher, if the candy tasted a bit more like the actual fruit. I clarified it for batching purposes, but the process really rounded the drink out nicely. It also took away most of the pink color, so I added some Peychaud’s bitters back at the end. It fit in fine flavor-wise, but the Juice was great on it’s own, too (and kind of trippy to have so much flavor from such a colorless package). The key to the syrup is using very ripe watermelon, the kind that is almost past eating. I blended it with white sugar and then double strained it. I used a brixometer to ensure 50% sucrose, but 1:1 melon to sugar by weight will get you close. The spice comes from really tasty new bitters from @feebrothersofficial (kindly gifted), which add spice and a vegetal kick that meshed well with melon. A touch of rum funk and bittersweet depth rounded the profile out nicely. ", "undefined", "Jolly Puncher",

"Ingredients"

Jolly Puncher By , I’m mentally ready for Fall, but it’s still hot here, so there are more Summer drinks to share. This one I batched for my Fantasy Football draft (I’m such a great Commissioner😎), and it was very well-received. It ended up tasting like a slightly spicy watermelon Jolly Rancher, if the candy tasted a bit more like the actual fruit. I clarified it for batching purposes, but the process really rounded the drink out nicely. It also took away most of the pink color, so I added some Peychaud’s bitters back at the end. It fit in fine flavor-wise, but the Juice was great on it’s own, too (and kind of trippy to have so much flavor from such a colorless package). The key to the syrup is using very ripe watermelon, the kind that is almost past eating. I blended it with white sugar and then double strained it. I used a brixometer to ensure 50% sucrose, but 1:1 melon to sugar by weight will get you close. The spice comes from really tasty new bitters from @feebrothersofficial (kindly gifted), which add spice and a vegetal kick that meshed well with melon. A touch of rum funk and bittersweet depth rounded the profile out nicely. I’m mentally ready for Fall, but it’s still hot here, so there are more Summer drinks to share. This one I batched for my Fantasy Football draft (I’m such a great Commissioner😎), and it was very well-received. It ended up tasting like a slightly spicy watermelon Jolly Rancher, if the candy tasted a bit more like the actual fruit. I clarified it for batching purposes, but the process really rounded the drink out nicely. It also took away most of the pink color, so I added some Peychaud’s bitters back at the end. It fit in fine flavor-wise, but the Juice was great on it’s own, too (and kind of trippy to have so much flavor from such a colorless package). The key to the syrup is using very ripe watermelon, the kind that is almost past eating. I blended it with white sugar and then double strained it. I used a brixometer to ensure 50% sucrose, but 1:1 melon to sugar by weight will get you close. The spice comes from really tasty new bitters from @feebrothersofficial (kindly gifted), which add spice and a vegetal kick that meshed well with melon. A touch of rum funk and bittersweet depth rounded the profile out nicely. Ingredients: - Blanco Tequila - Wray & Nephew White Overproof Rum Instructions: See background for syrup information. Combine ingredients and slowly add to 1oz whole milk. Gently stir, cover, refrigerate for a few hours (ideally overnight). Strain through coffee filter, bottle, refrigerate. Serve over ice with optional Peychaud’s float. Refreshing,Originals,Sours,Bitter,Clarified,Fruity