I want to think of myself as a “put-together” sort of person: I schedule my hair appointments months in advance. I make lists. My hall clock runs fast so I can get out the door to the boys’ school early (genius!). I even have what we affectionately call the “command center” in the kitchen – a combination huge calendar/bulletin board that maps out our daily commitments and work schedules, all in bright Crayola-approved erasable marker.

With this in mind, about two weeks after having my third baby, I got around to reserving the kids’ summer camp sessions (early!). Check that one off the list, easy-peasy. Well, fast forward to the first day of camp, and the kids are excited… I’m excited too! Because, really, how often do get to have six hours of undisturbed quality time with your bed or ipad…. I mean… errr…. new baby?

With their backpacks stuffed with multiple towels & bathing suits, lunches made, and sunblock applied, we head out the door. We even arrive ten minutes early (Huzzah! The hall clock system works!). I drop the kids off calmly to their respective camp groups, feeling a great sense of, “I got this three kid thing down”, and head home for a much anticipated cup of coffee & cuddle with baby. When I get… THE CALL. It’s the camp. Thoughts racing, I imagine the worst. But fear not – it wasn’t a counselor telling me about a bloody scrape or about an errant poop in the pool. Nope. Mrs-oh-so-put-together, you dropped your kids off at day-camp a week too early.

Oy. I need a drink.

Perhaps I’m not quite as with it as I thought. But, I did end up making an amazing cocktail that night, which went a long way towards soothing my bruised, schedule-happy ego. A delicious Watermelon Basil Margarita. Juicy watermelon meets green basil, elevating the fragrant watermelon juice. With a hint of lime and delicious aged anejo tequila, this is a cocktail to make by the glass, or even better, by the pitcher. A little embarrassment was totally worth it if I can have one of these as a reward!

Watermelon Basil Margarita

makes one 8 ounce drink

3 ounces of watermelon juice (about 1/2 cup of watermelon cubes, blended and strained through a fine mesh sieve)

2 ounces anejo tequila

1 ounce freshly squeezed lime juice

1 1/2 ounces simple syrup

1/2 ounce of cointreau

1/2 handful of fresh basil leaves

ice

In a cocktail shaker, pour the simple syrup. Next, “bruise” the basil leaves (squish them a little to release the oils) and add to the shaker. You can also muddle the leaves and sugar syrup together for a stronger basil flavor.

Fill the shaker with a generous handful of ice and pour the remaining ingredients in.

Close and shake for at least thirty seconds, or until the shaker is frosted.

Fill your tumbler with ice and using a small sieve, strain your drink into the glass. Garnish with lime wedges, watermelon cubes, or a bit of basil.

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