Like biting into a cold slice in July.
We press ripe watermelon for the body — round, sweet, more flesh than candy — then keep it honest with fresh lime so it never goes syrupy. Hibiscus does the quiet work at the back: a tart, rosy note that gives the whole thing a grown-up finish and that deep pink color you don't have to fake. It drinks like the first slice of watermelon off the cutting board, and mixes like it was born for a tall glass and a sunny afternoon — light enough for the pool, structured enough for tequila or a crisp rosé.
Three ways to pour it.
Watermelon Splash+ is made to drink straight over ice — but it shines the moment you add a spirit. A few of the family's hot-weather favorites.
Watermelon Tequila Splash
The one we make by the pitcher when the backyard fills up. Salt the rim if you're feeling fancy.
- 2 oz blanco tequila
- 5 oz Watermelon Splash+
- Fresh squeeze of lime
- Build over ice in a tall glass, lime wheel + watermelon wedge
Hibiscus Rosé Spritz
Lower-proof and easy to love — disappears fast at a sunny lunch. Make a double batch.
- 3 oz dry rosé wine
- 3 oz Watermelon Splash+
- Splash of soda
- Over crushed ice, hibiscus or mint to garnish
Watermelon Cooler
For the kids' table, the designated driver, and the second pour of the day. Tastes like a treat; behaves like hydration.
- 6 oz Watermelon Splash+
- Squeeze of fresh lime
- Pinch of sea salt
- Over plenty of ice, top with soda for lift
Ingredients you can pronounce. And a few you can't — only the good kind.
Pressed, not powdered. We start with real watermelon and balance it with cold-pressed lime and steeped hibiscus — no artificial reds, no candy sweetness. The functional support — electrolytes, B6, B12, magnesium, potassium — is dosed into the blend, not dusted onto the label.
