Serve a little bit of sparkle and dazzle and serve Sandiatinis while enjoying the rockets’ red glare. It’s a grown-up version of our refreshing Agua de Sandia with a splash of coconut rum. Delicioso!

It just so happens that the Fourth of July is one of the easiest themes to work with. You can quickly and easily design a cocktail menu using one or all of the patriotic colors of this holiday — we choose to focus on the red.



Yield: Makes: 1 martini


3 ounces coconut rum

3 ounces Agua de Sandia

1 ounce club soda, pre-chilled



Pour the rum, agua de sandia, and club soda into a cocktail shaker. Toss in a handful of ice and shake vigorously. Strain into a chilled martini glass and garnish with mint.

We are blessed to live in a land that affords such freedom and opportunity, and is protected by such brave men and women. Thank you to those who have served and to those who currently serve this wonderful country of ours. Happy Fourth of July everybody and don’t forget to drink responsibly!

If you take advantage of everything America has to offer, there’s nothing you can’t accomplish.

– Geraldine Ferraro

Photography by Jeanine Thurston

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15 Responses to “Sandiatini”

  1. 1

    Ivette, I know what I’ll be making this 4th of July. This just sounds yummy and so refreshing!

    • Muy Bueno Cookbook replied: — August 4th, 2011 @ 12:59 am

      I hope you had a chance to make this yummy drink. Let us know how it turned out.

  2. 2
    wanggits — July 5, 2011 @ 8:47 pm

    this sounds yummy. at home, we prepare fruit juice by blending sandia, apple and carrot with a little sugar and water. we put this inside the freezer and just when it starts to freeze, we drink it :)

    • Muy Bueno Cookbook replied: — August 4th, 2011 @ 1:01 am

      That sounds like a great idea. I especially like the slushy part of it.

  3. 3
    Ben — July 7, 2011 @ 8:32 am

    I love this grown up version of agua de sandia. :)

    • Muy Bueno Cookbook replied: — August 4th, 2011 @ 1:20 am

      Ahhhh, we like that you love our yummy sandiatini…Salud!!

  4. 4
    Ben — July 7, 2011 @ 8:38 am

    Hmmmm crayfish! But I have never had to kill them and have never prepared lobster either. That’s one of the things I have to do before this year ends…. I’ll start with the lamb :-p

  5. 5
    Katiepies — July 8, 2011 @ 2:33 pm

    Yum, Yum-I think the coconut rum makes it however, I like coconut anything! :)
    Maybe it’s time for us to develop a coconut pie!

    • Muy Bueno Cookbook replied: — August 4th, 2011 @ 1:48 am

      Coconut pie, now that sounds like something I’d love to try. Make sure you come back and share that recipe with us.

  6. 6

    What a cool recipe. I had coconut rum in my house forever, and wish I’d seen this earlier. It’s a better way to use it up. Great pictures too.

    • Muy Bueno Cookbook replied: — August 4th, 2011 @ 2:01 am

      It’s never too late to use that rum you have stored. This recipe is sooo worth it, but of course we’re a little biased.

  7. 7
    northwestchefs — August 23, 2011 @ 4:01 pm

    Ok I think this would be a great summer treat

  8. 8
    Joanne Bessette — May 26, 2012 @ 3:21 pm

    Enjoy this site very much, graphics are great, and drinks even better, am looking for an Absinthe drink with very little absinthe. Can you help?

    • Muy Bueno replied: — May 29th, 2012 @ 12:24 pm

      Hola Joanne,

      I have to admit that I have never tried an Absinthe drink, so unfortunately can’t help. Hope you stick around to give something else a try 😉

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