Everything has changed for us this year – some for the better, some for the worse. The one thing that has been a challenge for many, including myself, is the lack of travel. If you have the opportunity and are privileged enough to live a life where you can freely travel, then you likely understand the importance of it. As a chef, I get a lot of my inspiration and knowledge from traveling; in respect to culture, food, agriculture, indigenous ingredients – and so much more! So, since I have not traveled much this year, I am bringing the vacation TO me!

It’s been really HOT in NYC this week and I love it. And when it’s hot, I like to have some cool and icy. I was in the mood from something fruity and slushy – kind of like a piña colada, but I also have been thinking about my trip to Australia last year. I visited a bakery called Black Star Pastry in Sydney, and they are famous for their Strawberry Watermelon Cake. It. Is. Amazing. So light, airy, and floral. I loved it. And this exactly what I wanted to bring through in my drink, but with a slushy texture.

So that is how my Watermelon Rose Daquiri was born. This drink can be made as a mocktail OR cocktail! I personally made it as a mocktail, because it’s midweek and I’m a busy gal 🙂 So make this drink this week or weekend to get a little cool down!

Watermelon Rose Daquiri

• 2 cups unsweetened almond or coconut milk frozen into ice cubes
• 2 cups cubed fresh watermelon
• 1 tsp rose essence/extract or rose water
• 1-2 tsp agave (optional)
• splash of unsweetened coconut milk
• 2 tbsp shredded coconut
• 2-3 oz good quality rum (optional)
• dried rose petal for garnish (optional)
• watermelon cubed very small for garnish

1. Blend iced almond or coconut milk cubes with agave, splash of coconut milk & rum if using until super smooth.

2. Separately blend together watermelon & rose essence until smooth.

3. Pile the coconut milk milk slushy into 2 short cocktail glasses or 2 tall skinny cocktail glasses. Pour the watermelon juice on the top around the sides. Top with shredded coconut & rose petals. Serve!