BeyBey’s Mama

Fanny Chu, Donna Cocktail Club | Brooklyn, New York

photo: Lizzie Munro
BeyBey’s Mama Article

Staring at the contents of her refrigerator inspired Fanny Chu to make this “summer salad” of a low-ABV cocktail. The combination of juicy watermelon and salty-sweet bread-and-butter pickle brine gets a kick from Campari and mezcal. (Chu finds that the vegetal notes of the clean, crisp Fever-Tree Refreshingly Light Cucumber Tonic Water play particularly well with agave spirits.) Chu has also mixed up a spirits-free take she calls Hey, BeyBey!; it’s practically made to be a poolside go-to.

Sweetness among watermelons varies, so Chu advises tasting and adjusting with sugar or another sweetener if needed; adding a splash of an agave syrup will extend the fresh juice’s shelf-life.

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Ingredients

Serving: 1

  • ½ ounce mezcal, preferably Agave de Cortes Joven
  • ½ ounce mezcal, preferably Agave de Cortes Joven
  • ¼ ounce Campari
  • ¼ ounce Campari
  • 2 ounces fresh watermelon juice
  • 2 ounces fresh watermelon juice
  • ¾ ounce bread-and-butter pickle brine, preferably Grillo’s
  • ¾ ounce bread-and-butter pickle brine, preferably Grillo’s
  • ¼ ounce lime juice
  • ¼ ounce lime juice
  • 3 ounces Fever-Tree Refreshingly Light Cucumber Tonic Water, chilled
  • 3 ounces Fever-Tree Refreshingly Light Cucumber Tonic Water, chilled

Garnish: long cucumber slice

Directions
  1. Add all the ingredients except the tonic water to a shaker filled with ice.
  2. Short-shake and strain into a Collins glass over ice.
  3. Top with tonic water and stir.
  4. Garnish with a cucumber slice.

Tagged: fever tree, tonic

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