A deliciously cool watermelon punch recipe for summer

So we’ve finally reached that not-so-cool part of summer when our pool beds have been replaced by swivel chairs, sunscreen has been replaced with computer screens and our suits are no longer of the swimming variety. The only thing that has stayed the same is the heat that makes us turn into the Wicked Witch of the West the second we walk outside (I’m meltiiiiiing!). Now while we can’t offer you the airfares to your dream overseas holiday, we can bring the cool crisp vibes of New York to you with a recipe created by the very crafty mixologist William Cowley of Brooklyn Standard. Treat yourself (and wow your friends) with this deliciously summery cocktail recipe that really packs a punch!

Brooklyn Standard’s East Coast Watermelon Punch

• 60ml vodka
• 30ml fresh pressed lemon juice
• 20ml peppercorn syrup (recipe below)
• 2 dashes of angostura bitters
• 80ml fresh pressed watermelon juice

Combine ingredients in a shaker and shake vigorously with ice. Strain and serve tall over ice. Garnish with a few fresh mint springs.

Peppercorn Syrup

• 10 black peppercorns
• 10 white peppercorns
• 1 cup water
• 1 cup sugar

Toast peppercorns in a 375-degree oven for 10 minutes, or in a small saucepan over medium-high heat until fragrant. In a small saucepan, combine toasted peppercorns and water and simmer over medium-high heat for 10 minutes. Reduce heat to low, add sugar and stir until sugar is completely dissolved. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks. Words by Caroline Tully