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A closeup of a Watermelon-Tamarind Cognac Cocktail with a single droplet splashing up out of a Nick & Nora glass.

Get the Recipe: Watermelon-Tamarind Cognac Cocktail

Sweet, tangy, and refreshing this watermelon-tamarind cognac cocktail is the perfect summer sipper.
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Yield1 cocktail
Prep30 minutes
Cook10 minutes
Total40 minutes

Ingredients

Triple Simple Syrup

  • ¼ cup granulated sugar
  • ¼ cup water
  • 1½ oz agave syrup
  • ¾ oz honey

Watermelon-Tamarind Cognac Cocktail

  • 1½ oz cognac
  • 4 oz (roughly 1c cubed watermelon) fresh watermelon juice
  • ½ oz fresh lime juice, (about 1/2 a lime)
  • 1 oz triple syrup
  • ½ oz Tamicon tamarind concentrate

Equipment

  • 1 Small Sauce Pot
  • 1 spatula
  • 1 chef knife
  • 1 cutting board
  • 1 muddler or blender
  • 1 Fine Mesh Strainer
  • measuring Cups
  • 1 cocktail shaker
Print Recipe

Instructions

Triple Simple Syrup

  • First, make the syrup. Add water and sugar to a small saucepan over medium heat. Stir until the sugar is dissolved. Turn off the heat and after about 10 minutes, pour the simple syrup into a heatproof container along with the agave and honey and mix to make the triple syrup. Put it in the refrigerator or freezer to chill while you prep the other ingredients.

Watermelon-Tamarind Cognac Cocktail

  • Juice the lime and set the liquid aside. Then, cut up the watermelon into manageable chunks. Add the watermelon pieces to a cup or a blender, and either muddle or blend on low. Use a strainer, to separate the watermelon juice from the pulp. Keep the watermelon juice and toss the rest.
  • Next, measure out and add all of the ingredients to a cocktail shaker. Top with ice, close the shaker, and vigorously shake everything for about 30-45 seconds. Strain into either a coupe glass (sans ice) or into a highball (with ice). Garnish with a watermelon wedge, lime wedge, or sprig of slapped mint.

Notes

  • The triple simple syrup recipe makes enough for 6-7 cocktails, in case you want to make a big batch and chill everything ahead of time. 
  • The syrup can also be made ahead, and it lasts up to 3 weeks when refrigerated. 
  • If you want to make a larger batch of Triple Simple Syrup, the ratio is 1 part simple syrup (water+sugar) : 1/2 part agave : 1/4 part honey. I do this by weight, but it's a huge debate whether weight or volume is correct. Either way works. Do what's easiest for you. 
  • The larger the ice cube(s) you use when shaking the less watered down your drink will be as there is less surface area. No crushed during shaking please.
  • Turn this into a non-alcoholic summer punch or mocktail by taking out the alcohol and the lime juice and adding in the difference by volume in soda water or tonic.
  • I used an OX Cognac for this cocktail, but other styles can be used. (see FAQs)

Nutrition

Serving: 7.5oz | Calories: 234kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 233mg | Fiber: 1g | Sugar: 29g | Vitamin A: 657IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg