This month’s recipe on our back page comes from Alibi Bar & Lounge in Bethlehem.
Watermelon Feta Negroni
Imagine taking the best qualities of a refreshing summer salad and transforming them into a cocktail. And then adding some bitterness, for complexity. This intriguing variant currently served at Alibi Bar & Lounge in Bethlehem is the sippable essence of a watermelon feta salad. This happens easily in a place where the bar and kitchen are closely aligned; cocktails and cuisine are intentionally interactive, often in a playful way. (Hint: Order this drink with the tuna and watermelon sashimi.)Watermelon feta salad is typically composed of those two eponymous ingredients, but often welcomes other elements such as basil, mint, and/or parsley. Sometimes this dish, whose origins are claimed by Greek, Turkish, and Egyptian cuisine, includes cucumbers, olives, and/or red onions.“This is a relatively approachable cocktail, considering that it has cheese in it,” says Max Ur, laughing. He’s right—although it might seem off-putting to create the feta-washed gin to make this drink happen, it’s easier than you think. Ur is Alibi’s general manager and responsible for its cocktail program. (You might remember him as the mixology mastermind associated with now-shuttered Bookstore Speakeasy.)“This cocktail works well because sweetness and bitterness are picked up at different times as you drink it,” Ur explains. First, it feels a little sweet but not cloying; then subtly salty; and, finally, a bitter tickle at the end.
Ingredients
For the feta-washed gin
- 4 ounces feta crumbled or block style
- 2 cups Bluecoat Gin
For the cocktail
- 1 ounce Campari
- 1 ounce Punt e Mes vermouth
- 1½ ounces Bluecoat Gin infused with feta
- 2- by 2-inch block of watermelon
- 1 to 2 teaspoons sugar if your watermelon isn’t very sweet
- 1 pinch sea salt
- 1 small cube feta
- 1 sprig basil with flower intact if possible
Instructions
- To make the feta-washed gin: Steep feta in gin for 12 to 24 hours in the fridge. Strain and discard the feta, reserving the gin. Store in the fridge in an airtight container until ready to use.
- To make the cocktail: In a shaker, combine the Campari, Punt e Mes, and gin.
- Add the watermelon and sugar (if using) and muddle until the juice is extracted. Transfer to a cocktail mixing glass (or another glass) and stir with a long spoon to combine.
- Strain into a Nick and Nora glass. Garnish with basil leaf and flower wrapped around a small cube of feta. Serve.
- Note: Unused feta-washed gin may be stored in an airtight container in the refrigerator for up to a month or in the freezer for up to 6 months.
