Autumn is Nigh, Y’all
So Get Your Fill of Summer Now
Cold weather means whiskey, red wine, and stout beers, so I’m drinking all the gin, rosé, and pilsner that I can while the sun is still burning my pasty skin. The air is lush with that slightly overripe aroma and mild crispness signaling the approaching autumn, but there’s still plenty of summery fruits and vegetables available at the farmers market. Last week, I wandered home with a honey sweet watermelon, the last of this year’s harvest. It’s delicate floral profile begged for CH Distillery’s Key Gin infused with lime and lavender. One thing led to another, and I had myself a damn fine slush.
Frozen cocktails don’t pair well with cheese because the ice tends to numb your palate. However, watermelon and gin are freaking delicious with blue cheese, so get yourself something creamy, decadent, and stanky.
Watermelon Gin Slush
Makes 4 Servings
Ingredients //
- 1 cup gin
- 1 cup seltzer
- ¼ cup fresh lemon juice
- 5 cups honey sweet watermelon, cubed and frozen
- 2 tablespoons honey
- Mint for garnish
Equipment//
- Blender
- Citrus juicing tool
- 4 mason jars to serve
Add gin, seltzer, lemon, watermelon, and honey to the blender and puree. Pour into mason jars and garnish with slapped mint. Literally, just slap the mint in your palm and pop it on top of the slush.

- 1 cup gin
- 1 cup seltzer
- ¼ cup fresh lemon juice
- 5 cups honey sweet watermelon, cubed and frozen
- 2 tablespoons honey
- Mint for garnish
- Add gin, seltzer, lemon, watermelon, and honey to the blender and puree. Pour into mason jars and garnish with slapped mint. Literally, just slap the mint in your palm and pop it on top of the slush.
- Equipment//
- Blender
- Citrus juicing tool
- 4 mason jars to serve
This post lacks both sex and death.
Alcohol is fermented, which is a result of dying enzymes and I consider the melding of flavors in a cocktail sex. What this post lacks is cheese.