SASHA POGREBINSKY RitaMixing It Up BY SASHA POGREBINSKY SASHA POGREBINSKY Pickled Watermelon For a long time, I’ve been experimenting with pickled cocktails. I’ve served pickle brine in my St. Dill martini for years. Now for summer I want to try something a little more fruit and berry driven. Pickles in the summer are a great thirst quencher so why not incorporate it into some of our favorite drinks. We are all mostly used to enjoying pickled vegetables and other more savory foods like cucumbers, kraut, and event eggs, but pickling fruit and berries is a lost art. I think once you try this new, completely original take on a margarita you’ll love it as much as I do. Cheers! THE PICKLED WATERMELON 5 pounds extra sweet, seedless watermelon Slice into small manageable pieces, pour into submerge boiled water. Mix in celery, salt, fresh herbs like dill and parsley, pepper corns, lots of salt and Sasha Pogrebinsky Mixologist/Restaurateur Infusionist and Master Pickler www.TheStarlightNYC about 35 percent of white wine vinegar. Allow to stand in the fridge for at least 3 days. After 3 days it should be ready to eat. THE RITA Cut away the green rind. Cut up about 1 lb, or 32oz of the red part, add pickle brine to cover and put all of that into a blender. Add a pinch of sugar, add the alcohol (Tequila or Vodka). Add ice and blend until desired consistency. THE GLASS Rim the glass with agave or honey and salt. Pour the pickled-watermelon-rita in and garnish with a slice of pickled watermelon. Cheers!
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