Name: Venice dusk cocktail
Cook time: 15 min
Total time: 15 min
Ingredients: 1 kilogram (2-pound) piece seedless watermelon ice cubes, to serve; 6 wide strips mandarin rind; 1 cup (250ml) vodka, chilled; 1/4 cup (55g) caster (superfine) sugar; 1 cup (250ml) campari rosso, chilled; 3 cup (750ml) soda water, chilled; 1 cup (250ml) strained mandarin juice; 1/3 cup (80ml) strained lemon juice

Venice dusk cocktail

The Venice dusk cocktail, brings you one step closer to sipping a cocktail on one of the terraces overlooking picturesque Venice.

Ingredients

1 kilogram (2-pound) piece seedless watermelon ice cubes, to serve

6 wide strips mandarin rind

1 cup (250ml) vodka, chilled

1/4 cup (55g) caster (superfine) sugar

1 cup (250ml) campari rosso, chilled

3 cup (750ml) soda water, chilled

1 cup (250ml) strained mandarin juice

1/3 cup (80ml) strained lemon juice

Method

1.Cut rind from watermelon. Cut watermelon flesh into 2cm (¾-inch) cubes, place in a zip-lock bag, freeze 1 hour or until ready to use.

2.Just before serving, half-fill a jug with ice cubes, then add frozen watermelon and mandarin rind. Stir vodka and sugar in a small bowl until sugar dissolves. Add vodka mixture to jug with remaining ingredients, stir until combined. Serve immediately.

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water.
Note

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Ingredients

Method

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