By Adam Henry of Hidden Harbor | Yield: 1 drink

By / Photography By Michael Fornataro | August 10, 2017


  • • Blend all ingredients, including ice, in a blender for about 10 seconds until smooth in texture. Pour into glass of your choice, approximately 12 oz, and garnish with fresh mint, cucumber slice, and a thick straw.
  • • Basil Syrup: Bring 1 cup each white sugar and water to a simmer. Toss in a fistful of fresh basil. Heat on medium-low for 10 minutes. Strain and bottle. 
  • • Ginger Syrup: In a blender, blend 1 cup each white sugar, hot water, and rough-chopped ginger root until smooth. Strain and bottle.
  • • Don's Spices #2: Equal parts vanilla syrup and allspice dram. (Chef’s Note: If unavailable, substitute two dashes Angostura bitters and 1 drop vanilla extract.)
  • • Frozen watermelon juice: Blend the flesh of half of a small watermelon until smooth. Strain and pour strained juice into an ice cube tray and freeze. (Chef’s Note: Using frozen watermelon juice will allow you to achieve the desired frozen texture without too much dilution from ice.)

Hidden Harbor, 1708 Shady Ave., Squirrel Hill. 412.422.5040.


  • 1 oz Maggie's Farm white rum
  • 1 oz Jamaican rum, e.g., Appleton Signature
  • 3/4 oz Fresh squeezed lime juice
  • 1/2 oz Basil syrup
  • 1/4 oz Ginger syrup
  • 1/2 teaspoon Don's Spices #2
  • 3 Cubes frozen watermelon juice
  • 2 Slices seedless cucumber
  • Tiny pinch of salt
  • 1 Cup ice (no more, no less!)
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