The Fahrenheit Fizz

Drink your watermelon in a salty, spritzy cocktail
0 Ratings
The Fahrenheit Fizz
Photo: Katie Foster/Tasting Table

Oh, hey, July. It's that sexy (and sweaty) month of making picnic sandwiches and randomly finding sand all over your house (how is it in the fridge?). It's also the time of year that at any given time, said fridge may be full of leftover watermelon you bought on impulse and carried all the way from the market only to realize you're not actually capable of eating an entire watermelon.

But you know what they say: When life gives you watermelons, make watermelon cocktails for you and all your friends.

This salty, spicy drink will freshen up your hot day and remind you why sweating through the summer is totally worth it. And the recipe is made to be batched, so there's no need to buy an entire bottle of sparkling rosé only for it to go to waste. Bring it, July.

Tip: If you just want to make a single cocktail, save the bottle of bubbly for later and substitute seltzer as the fizzy topper.

The Fahrenheit Fizz

Recipe from the Tasting Table Test Kitchen

Yield: 10 to 12 cocktails

Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes


4 parts salt to 1 part cayenne pepper (to rim the glasses)

1 lime wedge, plus ¾ cup fresh lime juice

1 cup mint leaves, plus more for garnish

3½ cups seedless watermelon, cubed

2½ ounces agave

2 cups vodka

2 ounces dry vermouth

Ice cubes, both regular and large

2 cups sparkling rosé, chilled


1. Pour the cayenne and salt mixture onto a plate. Rub half of each rim of several rocks glasses with the lime wedge. Dip each rim into the cayenne salt.

2. In a blender, squeeze the lime wedge, then add the mint, watermelon and agave. Blend until smooth. Add the vodka, vermouth, the additional lime juice and 3 to 4 ice cubes. Blend until slightly frothy.

3. Pour the cocktail into a large punch bowl. Add the sparkling rosé and several large ice cubes.

4. Serve over ice in the prepared glasses and garnish with a sprig of mint.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →