For the brandy smash:
Ice
2 tsp. fine sugar
1 Tbs. watermelon molasses (recipe follows)
4 sprigs of mint, pressed to bring out the flavor
5 oz. watermelon brandy
Orange slices
For the watermelon molasses:
(Yields 1 qt.)
2 ½ gal. watermelon juice, preferably strained from a Bradford watermelon
For the brandy smash:
Fill a small bar glass 2/3 to the top with ice.
In a shaker, mix the next four ingredients well and pour into the glass. Garnish with orange slices and serve.
For the watermelon molasses:
Put the juice in a stockpot and cook over a moderate simmer for two to three hours, reducing to about 1/10 the volume of the original liquid to achieve a light, syrup-like consistency. To prevent browning, keep the temperature below 220°F.
