We spent a recent summer afternoon piled into a stunning beach house in Malibu to celebrate Pressed Juicery‘s new watermelon juice flavor. What can we say? We’ll take any excuse to throw a summer cocktail party.

Joining us for the warm weather bash, Chef Jeffrey Nimer of Haute Chefs LA stole our hearts with tons of tiny dishes incorporating Pressed‘s latest flavor – a cooling combo of watermelon, jicama, cherry, mint and lemon. Everything from these adorable poke bowls to the brazil nut mousse cups were spiked with the sweet stuff – even our bright pink cocktail with SelvaRey white rum and fresh mint.

Friends and juice lovers were delighted to receive these sweet floral wristlets made by the new Thistle and Seed as they arrived in the home’s courtyard. We included a few other of our L.A. obsessions for this event too: The Now provided their heavenly mind-body experience with chair massages overlooking the ocean and TCM darlings, Energy Muse, gave guests one-on-one crystal readings over tables piled with gemstones. Each party-goer left with a beautiful rose quartz stone.

We were so grateful to have gifting partners like Tom’s and Compartes join us out in Malibu too. Our gift totes included Tom’s sunglasses, juice (of course!), sprouted watermelon seeds and bars from Go Raw, bath salts from new float tank hotspot PauseBiossance‘s rose face oil and a chocolate matcha bar from another local favorite, Compartes.

Try our watermelon poke bowl recipe from the party below and stay glued to this space for the forth-coming watermelon cocktail recipe (trust us!).

Watermelon + Ahi Tuna Poke Bowls


1 bottle Pressed Juicery’s watermelon, jicama, cherry, mint and lemon
3 Tbsp orange juice, fresh squeezed
¼ cup avocado, diced
¼ cup lime juice
¼ cup jicama, diced
1 lb sushi-grade ahi tuna
1/4 cup green onions, chopped
1 Tbsp fresh ginger, grated
1 Tbsp sesame seeds, toasted
1 Tbsp jalapeno peppers, diced
½ Tbsp extra-virgin olive oil
¼ cup chopped cilantro
salt and pepper, to taste
chili flakes, to taste


Place a mixing bowl in the freezer and get a nice chill on the bowl.. 30 minutes is great!

Gather all ‘mise en place’ and begin by using only the best possible ingredients you can purchase. In a small pot, reduce the pressed juice to a syrup consistency. Be careful to not reduce too far or it will burn quickly. Set aside and chill.

Combine all ingredients in a small mixing bowl and gently fold together without damaging the ingredients. Season with salt and pepper. Taste and adjust the seasoning as needed.

To serve, place the mixture over some steamed ‘fluffy’ brown rice.

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