June 23, 2014


Okay, so it might only be the beginning of the week, but that doesn’t mean it’s too early to start planning how you’re going to spend your Sunday (hint, it involves drinks.  Pink drinks to be exact).  Now, to save you from spending countless hours drifting through the many cocktail pages on Pinterest, we’ve done the time-wasting for you (you’re welcome).  This week’s drink comes courtesy of the website Diane Abroad.  It’s not only delectable but just so pretty to look at too.  And, you know what, I’m still a sucker for a good drink in a mason jar.  So, go all out, and don’t skimp on your choice of chalice for this divine nectar.  Drink that watermelon mimosa out of the only acceptable vessel possible: a “vintage” Ball mason jar.  Kanpai!* 
*That’s Japanese for ‘cheers’, or literally ‘dry the glass’.  What do watermelon mimosas have to do with Japan?  Probably something, but really I just liked the sound of Kanpai (pronounced Kan-pie).
Watermelon Mimosa
- 1 small watermelon, peeled and cubed (to yield about 6 cups watermelon cubes)
- Juice of 2 small limes
- 2 tbsp agave nectar (optional)
- 1 750ml bottle dry sparkling wine, chilled

1. Purée the watermelon cubes in a blender or food processor until smooth. Strain the watermelon using a fine-mesh strainer or cheesecloth. Add the lime juice and, if desired, the agave nectar.

2. Mix the watermelon agua fresca with the champagne. Start with roughly equal parts of agua fresca to champagne, then tweak to your taste.

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