We are in the middle of a heat wave here in the Pacific Northwest, and only the most refreshing cocktails can help us cope with the triple digit temperatures. This Watermelon Moonshine Punch (inspired by Lainey Wilson’s new single) combines fresh watermelon, lime, basil, cucumber, and tequila for the ultimate large-batch thirst quenching cocktail.

If you’re looking for variations to this Watermelon Moonshine recipe, here are a few I recommend:

• You can swap out the silver tequila for gin, unaged rum, vodka, or pisco
• Try mint syrup instead of basil
• For a non-alcoholic version, substitue Seedlip Garden for the spirit

Enjoy!

Watermelon Moonshine Punch Ingredients:

• 15 oz watermelon-infused silver tequila (see below)
• 5 oz fresh squeezed lime juice
• 5 oz basil simple syrup (see below)
• 10 oz sparkling water (approximately)
• Fresh basil and cucumber slices to garnish (optional)

Instructions:

To a large pitcher or punch bowl, add the watermelon-infused tequila, fresh lime juice, and basil syrup. Next, fill your pitcher or punch bowl with plenty of ice, and top it off with club soda. Stir to combine ingredients, then garnish with cucumber slices and fresh basil leaves. Serve, and enjoy.

Watermelon-Infused Tequila:

• 2 cups silver tequila*
• 2 cups fresh watermelon chunks

Instructions:

Add tequila and watermelon to a blender and blend until smooth (approximately 45 seconds). Pour the mixture into a glass container (a mason jar or this Crew infusion bottle both work well) then allow it to infuse in the refrigerator for 8-24 hours. Fine strain out the solids before use.

*Gin, light rum, vodka, and pisco are all great alternatives to unaged tequila. 

Basil Syrup Ingredients:

• 2 cups water
• 2 cups sugar
• 2 cups fresh, washed basil leaves

Instructions:

Bring the water to a simmer, then add in the sugar and stir until it’s dissolved. Remove from heat, and allow it to cool. To a glass bottle or jar, add your basil leaves then pour in the syrup. Allow it to sit at room temperature for 30-60 minutes, then store it in the refrigerator and allow it to infuse for 12-24 hours. Fine strain out the solids before using, and use the remainder within 5-7 days.

Here’s a video of how to make Watermelon Moonshine Punch:

@spiritedla

I’ve already made it 3 times this week. 😳 Serves 5. #watermelonmoonshine #recipe #summerrecipe #ithastobefresh #masonjar #heatwave

♬ Watermelon Moonshine – Lainey Wilson

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Bar Equipment Featured in the Watermelon Moonshine Punch Video

Note: Prices are listed as they appeared at the time this blog was posted. Please be sure to double check price and description on the corresponding websites of each product before purchasing.

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