BACK TO RECIPES

Salted-Watermelon Tennessee Punch

MAKES 1 GALLON

Ingredients

  • 3 cups white whiskey (we prefer Popcorn Sutton)
  • 1.5 cups elderflower liqueur (we prefer St. Germain)
  • 7 cups watermelon juice (directions follow)
  • 1 cup freshly squeezed lime juice
  • 1 cup simple syrup (recipe follows), plus 1 to 2 ounces more for rimming glasses
  • 4 tablespoons plum bitters (we prefer Fee Brothers)
  • Kosher salt
  • Fresh watermelon, for garnish
  • Fresh limes, for garnish

Watermelon Juice

MAKES ABOUT 7 CUPS

Ingredients

  • 1 small, ripe seedless watermelon

Simple Syrup

MAKES 1 CUP

Ingredients

  • 1/2 cup sugar

Salted-Watermelon Tennessee Punch Recipe

SKIP TO INGREDIENTS

Like fresh tomatoes, a ripe watermelon is delicious right out of the garden with a saltshaker. Just slice it open and salt liberally before surrender. This libation plays off that familiar Southern combination of flavors – the sweet juiciness of the watermelon and the saltiness of a hot summer day – along with the whiskey-ness of Popcorn Sutton’s moonshine.

KEEP READING

Salted-Watermelon Tennessee Punch

MAKES 1 GALLON

Directions

Combine the whiskey, liqueur, juices, 1 cup of simple syrup, and bitters in a gallon-size container and mix well. Refrigerate and store in an airtight container for at least 24 hours or up to 3 days.

Transfer the refrigerated liquid to a large punch bowl and garnish with fresh watermelon wedges and fresh lime wheels. To serve, pour 4 ounces over ice in a punch cup rimmed with the remaining simple syrup and kosher salt and garnish with fresh watermelon or a lime wheel.

Watermelon Juice

MAKES ABOUT 7 CUPS

Directions

Slice the melon in half, then slice the remaining melon again into eighths, and remove and discard the rind. Add the fruit to a blender and blend well. Strain the juice through a fine-mesh strainer. Store covered in the refrigerator for up to 1 week.

To serve, pour the contents into a punch bowl and serve over ice in glasses garnished with fresh mint and edible flowers.

Simple Syrup

MAKES 1 CUP

Directions

Place the sugar in a medium saucepan with 1/2 cup water and bring to a boil over medium heat. Stir until the sugar is dissolved, and remove from the heat. Store refrigerated and covered for up to 1 week.

Want the reward without the effort? Make a reservation at one of our Southern restaurant locations!