Make it at Home: The Cascade Room's Blind Melon cocktail

Watermelon + tequila = one very refreshing cocktail recipe

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As a long-time watering hole on Vancouver's always-bustling Main Street, locals and tourists alike know that The Cascade Room is always shaking up something fun behind its bar.

For summer, the cool, moody cocktail bar has got a fun smattering of seasonal drinks that are bright and fresh, but most importantly, crushable. The drink menu has been conjured up by general manager and expert bartender Karen Burton and includes bevvies like the Tex Mex Martini, the punchy Cherry Bomb, Cascade's rosé sangria, and so much more.

With all-night happy hour on Mondays, daily happy hour from 4 p.m. to 6 p.m., street-facing patio and all 'round fun vibes, there's never been a better reason to pop by The Cascade Room.

Burton has happily shared a recipe for one of her summery creations with us to encourage eager home bartenders from coast to coast cheers to summer.

The thirst-quenching Blind Melon is made with tequila, watermelon and lime and is all too easy to you may as well make two!

Blind Melon cocktail

1 fresh rosemary sprig
1 3/4 oz Espolon Reposado tequila
1/4 oz Campari
1 oz watermelon puree
3/4 oz fresh lime juice
1/4 oz simple syrup
salt, enough to rim half the glass
1 fresh or compressed watermelon slice, for garnish

Slap rosemary sprig to help release aromatics and place into a cocktail shaker along with all ingredients except compressed watermelon.

Fill shaker with us and shake until tin is frosted, about 15 seconds.

Strain into an ice-filled rocks glass, garnish with compressed or fresh watermelon slice and serve immediately.


1 cocktail
Prep Time:
5 minutes