This week, chef Nick Martschenko of South End and Uncorked Restaurant, shows Tina Redwine how to make decadent summer dishes and drinks. 

- Watermelon cubes
- simple syrup
- mint
- blueberries (optional)
- vodka or tequila
- club soda
- lemon

- Puree watermelon (even the watermelon juice) with a little bit of simple syrup
- in an ice cube mold, place mint leaves and blueberries in each square and fill in with the puree
- place ice cube tray in the freezer
- once frozen, put ice cubes in a glass, add club soda and some more watermelon juice
- if adding alcohol use 2 parts vodka or tequila, one part simple syrup and one part lemon juice with a touch of watermelon juice

Nick Martschenko

Chef and Owner 

South End and Uncorked Restaurant