The Bevy’s tagline ”Eat + Sip + Socialize” evokes not-so-distant memories of nights out with friends, slowly savoring a craft cocktail and indulging in a satisfying meal. This is something we’ve come to expect from the chic, al fresco restaurant on Third Street South, which opened in 2017. The Bevy has since stunned patrons with its compact menu of custom cocktails and tasty bites, even scoring notable mentions from our dining writers.
Operations came to a halt this spring with the onset of the coronavirus pandemic.. But, now that the state has reopened, so has The Bevy—under new ownership. Local restaurateur Stefano Frittella, who recently took over the MHK-designed restaurant, promises to keep the original concept and level of service. To commemorate its June 29 reopening, The Bevy shares the recipe for its refreshing Watermelon Cooler, an exclusive cocktail (read: not on the menu) that will ease the tension of the last few months and serve as the perfect toast to summer.
What you’ll need:
- 1 ½ ounces dark rum
- 1 ounces watermelon puree
- ½ ounces simple syrup
- 2 cucumber slices
- ½ ounces lime juice
- 5 mint leaves
- 1 orange slice for garnish (optional)
- In a shaker, muddle cucumber, mint and simple syrup.
- Add dark rum, watermelon puree and lime juice.
- Shake and strain into a glass with ice.
- Garnish with a slice of cucumber or orange.