KosherKocktails: Zatar-Dusted Watermelon Shrub
By Robin Tim Weis
Get ready to meet the wild unruly cousin of oregano; Za’atar! A staple of hummus bowls in Israel, this dark green spice medley is a wonderful Silk Road blend of marjoram, oregano, thyme, peppered with a nice sumac punch, and flanked by crunchy sesame seeds. In sum, all great complimentary notes to one's hummus -- however, we think that the Za’atar fun shouldn’t stop on our hummus bowl rim.
Meet Our "Za’atar-Dusted Watermelon Shrub," an FT&V summer cocktail that combines the hydrating elements of watermelon with the distinctive herbal note of Za’atar!
4 oz watermelon shrub (see recipe below)
Splash of seltzer water
0.5 oz Za’atar simple syrup*
1 oz tequila
Piece of cantaloupe or watermelon for garnish
Za’atar spices (available at Middle Eastern grocery stores)
* Toast Za’tar spices in a pan and mix with water/sugar and/or honey in a 1:1 ratio
Wet your highball glass and line it with Za’atar spices in a round dish, much like you would line your margarita glass with salt.
Fill your highball glass to the top with ice. Add the watermelon shrub, tequila and Za’atar simple syrup and stir briefly.
Dip your piece of cantaloupe or watermelon in Za’tar spices and garnish accordingly.
For the watermelon shrub:
5 cups ripe watermelon
⅓ cup of honey
½ cup unfiltered apple cider vinegar
Blend your watermelon and strain the puree through a fine mesh strainer.
Mix the strained watermelon juice with your honey and vinegar until dissolved and store in the refrigerator for 1-2 days before using.