Watermelon just screams summer to me. When I think of the warm sunny days of summer I think of BBQs, beach and pool days, tan lines, and watermelon. SKYY® Vodka – a vodka born in San Francisco – celebrates my favorite all-American classic fruit with the release of SKYY Infusions® Sun-Ripened Watermelon. A refreshing, watermelon-infused vodka made with real fruit, SKYY’s latest sweet addition encapsulates the complex yet classic flavor of watermelon. So with the end of summer approaching I am sharing my two favorite SKYY Infusions Watermelon Vodka Cocktail recipes to celebrate the end of our sunny, long days.

And before you go all, "Hello? What's that Elisabeth? My early 20s called and wants its flavored vodka back???" I admit that, usually, when I think of flavored vodka I want to gag too. BUUUUT HANG ON WITH ME!!! This stuff actually doesn't taste like a girly jolly rancher. Since this is real-fruit infused vodka the flavors are elevated and bright (LIKE ME!) Ahem. So take a look at these recipes and thank me later. YOU INGRATES


WATERMELON SLUSHEE

Ingredients: (Makes two cocktails)
- 2 oz SKYY Infusions Watermelon
- ½ oz Coconut Water
- 2 oz Appleton Estate Rum
- ½ oz Fresh Lemon Juice
- ½ Fresh Lime Juice
- Watermelon Slice (for garnish)

Blend ingredients with ice. Top with watermelon garnish. Enjoy immediately.

WATERMELON GIMLET 

Ingredients: (Makes two cocktails)

• 2 tbsp Enjoy Life vegan butter 
• 2 ripe hachiya persimmon* 
• 1 1/2 tbsp honey 
• 1 tsp gingerbread or cinnamon seasoning  
• 1/2 tsp vanilla extract
• 2 tbsp chopped walnuts 
• 1 egg 
• 1 cup rice or gluten-free all-purpose flour (I like Bob’s Red Mill)

• 2/3 cup powdered sugar
• 1/2 tsp vanilla extract 
• 1/2 tsp coconut or almond milk
• 1/4 tsp cinnamon 
• 1/2+ cup whole walnuts (for decorating) 

• 1 1/2 cups gluten-free all-purpose flour (I like Bob’s Red Mill) 
• 1 1/2 tsp baking powder 
• 3/4 tsp salt 3/4 teaspoon ground cinnamon 
• 1/4 tsp ground nutmeg 
• 1/4 tsp ground ginger 
• 1 cup pumpkin purée 
• 1/4 cup avocado oil 
• 2/3 cup sugar
• 2 large eggs 
• 1 cup mashed hachiya persimmon pulp (~3) or 1 cup peeled & cut fuyu persimmons (~3-4) 
• 3/4 cup chopped pecans & 3 tbsp brown sugar

1. Preheat oven to 350°F. Prepare loaf tin: line parchment paper in tin that hangs over the edges.
2. Caramelize the pecans: in a non-stick pan, heat the pecans and brown sugar together until the brown sugar melts and coats the nuts (this not only makes them sweet but prevents them from sinking to the bottom of your bread).
3. In small bowl, mix together dry ingredients (gf flour and spices). 
4. In large bowl, beat together wet ingredients (pumpkin, oil, sugar, eggs, and persimmon pulp). Little by little mix dry ingredients into wet, until just mixed. Fold in caramelized pecans. 
5. Pour batter into prepared loaf pan. Bake for ~45 minutes, or until a toothpick inserted in the center comes out clean.
   Tip: Enjoy with hot apple cider! 

• 1 medium avocado 
• 2 slices of gluten free toast (I like Trader Joe's brand or Udi's) 
• Juice of 1/2 a lemon or lime
• Salt and pepper (I love pink Himalayan salt) 

Instructions:

With my dairy and wheat allergies I often miss out on some of the best holiday dishes-especially dessert. This year I decided I wasn't going to settle for cranberry sauce and fruit as my dessert yet again for Thanksgiving. I created a gluten free, dairy free chocolate bourbon pecan pie recipe that tastes like I'm not missing out on a thing. It's so good I might not even share.

Pie Ingredients

• 1 Wholly Wholesome Gluten Free / Dairy Free Pie Shell - 9" 
• 1 cup sugar
• 1 cup corn syrup 
• 1/2 cup Earth Balance Vegan Butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 eggs, room temperature 
• 1/4 cup bourbon
• 4 oz dairy free dark chocolate chips (Ex: Enjoy Life)
• 1 cup pecans (1/2 cup chopped, 1/2 whole for the top) 

Bourbon Whipped Cream Ingredients (Optional)

• 1 can (14 oz) coconut cream, chilled
• 1 tsp vanilla extract 
• 1 tbsp agave
• 1 tsp bourbon

Pie Instructions

1. Preheat oven to 325 degrees F. Take GF pie out of freezer and cover outer crust with aluminum foil. Poke bottom of pie shell and sides with fork. 
2. Combine sugar, corn syrup, and vegan butter in sauce pan on medium heat until butter melts. Take off the burner and allow to cool to just warm or room temperature.
3. Meanwhile, whisk together vanilla, salt, eggs, and bourbon. 
4. With your slightly cooled sugar syrup, slowly pour into your egg mixture-constantly whisking so it doesn't cook the eggs. Mix well. 
5. Mix in the chocolate and 1/2 cup of chopped pecans. Pour into pie shell, leaving a tiny bit of room at the top. Arrange whole pecans on the surface in whatever design brings you joy (I went classic). 
6. With outer crust still covered in aluminum, bake pie for 45 minutes before taking the foil off. Cook for another 10 minutes, or until set and golden on top. 
7. Cool and cover in plastic wrap. This pie is best made the day before so it has time to set after cooling (plus it makes the holidays that much less stressful if you have one less thing you have to make the day of). 
8. Serve with dairy free whipped cream (Optional)