Bob Wagner, G.M. and beverage manager for Rosario in Washington, D.C., wanted to make a fun libation that tasted like a summer in a glass, so he created this drink with the endearing and somewhat irreverent nickname for the coastline that stretches from Alabama to parts of Florida on the Gulf Coast, where the sand is fine and powdery and the water is emerald green.
Recipe and image courtesy of Bob Wagner, Rosario
- 1 ½ oz. Spring 44 Honey Vodka
- ½ oz. Lime juice
- ½ oz. Cocktail & Sons Watermelon Basil Syrup (or housemade substitute)
- ½ oz. Ancho Reyes Verde Liqueur
- Watermelon ball and basil sprig to garnish
Add the first four ingredients to a cocktail shaker, add ice, and shake until well chilled. Strain into a rocks glass over fresh ice, and garnish with the watermelon ball and basil sprig.