Watermelon Mojitos

Simple Syrup

Simmer 1 cup sugar and 1 cup water until sugar is dissolved. Chill.

30 large, fresh mint leaves, coarsely torn by hand

3 or 4 thick slices of watermelon

12 oz light rum

1/2 cup simple syrup

6 Tbsp freshly squeezed lime juice (from about 3 limes)

mint sprigs and watermelon spears for garnish

Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the watermelon into a food processor and puree.

Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup and lime juice and stir to combine. Pour the mixture into a pitcher for serving.

Place ice cubes in 6 glasses and pour the mojito mixture. Garnish and serve.

Bloody Mary fllank steak

1 cup vegetable juice

1/2 cup vodka

1 tsp fine sea salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

1 tsp hot sauce

1 Tbsp fresh lemon juice

1 Tbsp Worcestershire sauce

2 garlic cloves, crushed

1 tsp onion powder

1 tsp ground celery seed

1 Tbsp prepared horse radish

1/4 cup olive oil

1 pound flank steak

small celery stalks and grilled tomatoes for garnish

In a large bowl, thoroughly mix all the ingredients, except the flank steak and the garnish. Pour half of the marinade into a 1 gallon ziploc bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.

Preheat the grill to high. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. Discard marinade. Sear both sides of the steak then lower the heat to medium and cook to medium rare, 8 to 10 minutes.

Let the steak rest, cover with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. Garnish as desired.