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*Thai Basil Watermelon Shrub:

  • 4 cups fresh watermelon, cubed
  • 1 cup sugar
  • 1 cup water
  • 1 cup white vinegar
  • 5-6 Thai basil leaves
  • ½ tablespoon green Sichuan peppercorn


For the Thai basil watermelon shrub: Cut watermelon up into cubes and add to a large container. Add sugar and mash watermelon until it reaches roughly the consistency of puree and there are no large chunks remaining. Add the water, vinegar, Thai basil and peppercorns. Stir until thoroughly combined. Refrigerate in a covered container for 24-48 hours. Then, strain with a fine mesh strainer or through a cheese cloth. The shrub will keep in the refrigerator for up to 1 month.

For the cocktail: Add rum, shrub and lime juice to a shaker with ice. Shake well and strain into a glass over fresh ice. Top with soda water and garnish with Thai basil.

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