Watermelon Sours in a Watermelon Keg

This post is a twofer. It is a mix of Friday’s 5 o’clock somewhere cocktail recipe, and a fun How-To tutorial on making your own watermelon keg. Sounds fun to me and brings a whole new meaning to throwing a watermelon bash! This is definitely on my two do list once I get back to the states. First lets learn how to make the keg…



Prepare your watermelon by cutting a lid from the top and scooping out the fruit (save the fruit to use later to make the drinks). Use an apple corer to drill a hole just slightly smaller than the keg shank. Attach the shank and faucet and you’re ready to add your cocktail.


  • 4 cups watermelon chunks, pureed
  • 4 oz Alizé Red Passion, or any other fruit-flavored liqueur
  • 8 oz gin
  • 2 cups sour mix
  • Sparkling rosé
  • Lime slices, for garnish


After pureeing 4 cups of watermelon chunks, strain. Stir in your fruit-flavored liqueur, gin and sour mix. Chill. Add sparkling rosé before serving. Garnish with lime slice and enjoy!


Summer Sangria

With the official first day of summer just around the corner (June 2oth), I thought it was the perfect time to post a tasty version of one of my favorite summer time drinks. Sangria! My favorite thing about sangria is the fruit that not only adds so much flavor, but absorbs the alcohol for little bites of amazingness. It reminds me of my grandpa, who was a gin gimlet man. I used to love when he would give me the highly coveted olive that was infused with a hint of gin. Just enough to give a 10-year-old a little buzz. Probably not appropriate, but I loved it, which makes me like this fruity recipe even more. What’s even better, this recipe adds a bit of kick with the help of a Serrano pepper. Love, love, love everything about this recipe, created by Jerry James Stone at TreeHugger.com


  • 1 small carton of raspberries
  • 1 small carton of strawberries
  • 1 lime
  • 2 apples, granny smith and a braeburn
  • 1 Serrano pepper (more if you are daring)
  • 1 bottle of Viognier
  • ½ cup of white grape juice
  • ¼ cup sugar
  • 1 can of club soda
  • Mint leaves for garnish


For a detailed play-by-play, check out Jerry’s special recipe on TreeHugger.com

Blueberry Lavender Mojito


  • 8-10 mint leaves
  • 1 ½ parts Rum
  • 1 ounce lavender syrup
  • 1 ounce fresh squeezed lime juice
  • 10-12 blueberries
  • Pinch of ground Cardamom
  • Club soda


In tall glass, muddle mint leaves, Lavender syrup, lime juice, blueberries, pinch of ground cardamom and rum. Muddle just enough to combine flavors, being careful not to over-muddle. Fill glass with crushed ice. Top with club soda. Stir. Garnish with blueberries on a cocktail pick.

Pink Lemonade Margarita


  • 1 (12 ounce) can of frozen pink lemonade concentrate, thawed
  • 3 (12  ounce) cans of cold water – (just use the empty pink lemonade can)
  • 1 (12 ounce) can of tequila
  • ½ (12 ounce) can of Grand Marnier
  • Ice cubes – (I like to use crushed ice)
  • Salt to rim the glasses
  • 1 lime, wedged


  1. Pour the (thawed) frozen lemonade concentrate into a pitcher, and fill the can with cold water.
  2. Pour into the pitcher and repeat twice for a total of 3 cans of water.
  3. Fill the can with tequila, and pour that into the pitcher.
  4. Fill about half of the can with Grand Marnier, and pour it into the pitcher.
  5. Chill in the fridge for at least an hour before serving. Or blend mixture with ice to make a frozen version.
  6. Serve over ice in salt-rimmed glasses with a lime wedge!

Notes: You can also get the same delowcious looking effect with a grapefruit version from The Barefoot Contessa via There Goes My Cupcake. So whichever way your taste buds pull you, your drink will still look amazing!


This special little cocktail is very dear to my heart, and quite possibly the reason I am where I am today. It was this unsuspecting mixture that gave me the courage and lack of inhibitions to “seduce” my now Hubby during our first meeting almost 3 years ago. Basically I was drunk and he was nice enough to simply fall in love with me rather than take advantage of the very inappropriate situation this cocktail created. It was a warm summer day on the lake… Just me, my closest friends, my future Hubby and my vootbeer. The rest is history and well worth the hangover! The Hubby and I go together like peanut butter and jelly, however, we and liquor still don’t mix. It is a very tasty concoction though.


  • 2 ounces vodka
  • 5 ounces root beer
  • Whipping cream for garnish
  • Maraschino Cherry (optional)


Fill glass (mason jar) with ice. Pour vodka over said ice and then fill with root beer. Garnish the top with whipping cream and cherry if desire. Pretty simple, right? But it will change your life!

Notes: It’s way tastier when you drink it out of a mason jar!

Watermelon Margarita


  • 2 ¼ cups frozen watermelon cubes
  • ½ cup water
  • 2 tablespoons maple syrup
  • 1 large lemon, squeezed (lime juice also works very well! use 2 limes)
  • 1 fresh banana
  • 2 shots of tequila (or sub with more water or fruit juice)
  • Cayenne powder (few dashes)
  • 2 slices of watermelon (frozen with rind on for garnish)


Add ingredients to blender and blend and pour. The cayenne pepper can either be added to the mixture or over top after blended.

Garnish with frozen watermelon rind slices.

Serve and enjoy!

Tequila Sangria


  • 2 to 3 pineapple slices
  • 2 to 3 orange slices
  • 2 to 3 blackberries
  • 2 to 3 lime wedges
  • 2 ounce or ¼ cup tequila
  • 1 ounce or 2 tablespoons elderflower-flavored liqueur
  • 1 ounce or 2 tablespoons simple syrup


In desired drinking glass, add the pineapples, oranges, blackberries, and lime wedges. Cook’s Note: If you don’t like the fruits suggested here feel free to use whichever fruits you desire.

Next add the tequila, elderflower-flavored liqueur, simple syrup, pineapple juice, and orange juice. Add ice to glass and stir to mix ingredients. Top glass with red wine and enjoy.

Singapore Sling

Well it’s Friday morning in Singapore, aka Thursday evening in the states, but I am pretty sure it is 5 o’clock somewhere. So let’s start drinking! I know a lot has changed here at The EGG with me moving halfway across the world and all, but I think I can keep a little consistency with maintaining the Friday cocktail recipe posts. Sure alcohol is a little on the expensive side here in Singapore, but the very least I can do for my readers is get drunk a minimum of one day a week. Hopefully in my drunken stupor I will remember to post on Saturday next time. That way you guys will actually get the recipe on Friday. Time zones can be so complicated, especially after you’ve had a few so bare with me here. Today’s cocktail is non other than the famous, or should I say infamous, Singapore Sling! The Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel. The original recipe used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak pineapples, which enhance the flavour and create a foamy top. Unfortunately, the original recipe is no longer being served anywhere on the island. The hotel’s current recipe was recreated based on the memories of former bartenders and written notes regarding the original recipe. (Pretty ridiculous in my opinion, but who’s to judge? Not I.) Basically the drink is different all over town, depending on who is making it, but we had ours at the Raffles Hotel, and since that is where the drink was born, that is the recipe we are going with. Seems silly since it is now made from a machine due to high volumes of orders, but whatever… Here is the recipe before I ruin the mystique of the drink all together.


  • 1 ½ ounces gin
  • ½ ounce Cherry Heering
  • ¼ ounce Cointreau
  • ¼ ounce Bénédictine
  • 4 ounces pineapple juice
  • ½ ounce lime juice
  • ⅓ ounce grenadine
  • 1 dash Angostura Bitters


Shake with ice. Strain into an ice filled Collins glass. Garnish with a cherry and/or pineapple.

Notes: This sucker will set you back about $26, so don’t go buying the house a round. You will be very  surprised when you get the bill. I would suggest limiting yourself to one, so you can say you did it, and then head over to FairPrice and pick up a couple of six packs. Beer isn’t cheap either, but after the Singapore Sling price tag, anything seems reasonable.

Ginger Cranberry Cocktail


For Ginger Syrup:

  • 4-inch piece ginger, peeled and roughly chopped
  • ½ cup sugar
  • 1 ½ cups water

For the Drink:

  • 1 cup frozen cranberries
  • 1 lime, juiced
  • 2 cups vodka or gin
  • 2 cups cranberry juice
  • Splash of club soda
  • Shave ginger
  • 1 cup ginger syrup, or to taste


For the Ginger Syrup:

Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the Cocktail:

Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.

Notes: Can be made without soda for a martini.

Code Red


  • 4 ounces vodka
  • 3 ounces peach schnapps
  • 3 ounces amaretto
  • Splash cranberry juice
  • Splash orange juice
  • Orange slices, for garnish
  • Cherries, for garnish


Fill a big bowl with ice. Add all ingredients, garnish with oranges and cherries. Add straws and drink up.

  • Source: Guy Fieri
  • Recipe Yields: 2 servings