Pinky Recipe

Purée

Place 1 cup chilled cubed seedless watermelon and 1/2 cup roughly chopped cucumber into a blender or food processor. Add a tiny pinch of salt (optional) and the juice of 1/4 lime if using. Pulse until smooth, about 10–15 seconds. Strain the purée through a fine mesh sieve into a small pitcher or bowl to remove pulp. You should have roughly 2–3 oz (60–90 ml) of bright pink juice.

Chill the strained juice briefly in the refrigerator while you prepare glassware and other ingredients. Reserve a few thin cucumber ribbons or a small watermelon wedge for garnish.

Select a highball or large wine glass. Add large ice cubes to fill the glass about two-thirds (or crushed ice if preferred).

Add 2 oz Fort Hamilton Gin into the glass over the ice.

Measure and pour about 1 to 1.5 oz of the strained watermelon-cucumber juice into the glass (adjust to taste for color and sweetness).

Lightly slap 4–6 fresh mint leaves between your palms to release aroma, then add them to the glass (do not pulverize).

Top gently with 4 oz Fever-Tree Cucumber Tonic (pour slowly over the back of a spoon if you want to preserve carbonation). Stir once very gently with a bar spoon to integrate — 3 slow turns.

Finish with a thin cucumber ribbon tucked against the inside of the glass and/or a small watermelon wedge on the rim. Optionally float a mint sprig on top for aroma.

Taste and adjust: if you want it brighter, add a few drops of fresh lime juice; if you want it fruitier, add another 0.5 oz of the watermelon-cucumber juice and lightly stir.

Serve immediately while cold and fizzy.