3 Ways to Build a Cocktail in a Watermelon

THE EASY WAY

Ingredients : a medium watermelon , a 750ml feeding bottle of liquor

We ’ve all seen the viral image of a watermelon vine , impaled by a bottleful of John Barleycorn at a dashing slant . It ’s a compelling image , full of danger and possibility . But there ’s a good way to do it .

slit a watermelon in half , the long room , then stabilize the two half by slicing a small cycle of rind off each one ’s bottom . Scoop a two - column inch mystifying cakehole in the center , then make four equally space , edge - to - border cuts through it ( create eight firearm , think pizza ) . These cuts will act as canals , guiding the booze evenly across the melon .

Watermelon Cocktails

Matthew Kelly / Supercall

For each half , take your chosen liquor ( gin work well , as does white rum and blanco tequila ) and pour it into the center trap until the melon one-half is fully concentrated . put your melon half on baking Pan ( spillage is the enemy ) , and carefully place them in the electric refrigerator . Give them an 60 minutes for the John Barleycorn and melon to fully get to make love one another , then scoop that cool , boozy melon meat out into field glass , top with insensate sal soda water and help . Or , just eat the spiked watermelon vine straight from the rind with a spoon , you cruddy heathen .

THE SLIGHTLY MORE EFFORT WAY

Ingredients : half a medium watermelon , 4 oz lime succus ( about 4 limes ) , 2 cup bloodless rummy , a dozen ice regular hexahedron

With only a little more work you’re able to slushify your boozemelon ( or boozify your slushmelon , whichever you prefer ) . Again , you ’re blend to want to brace your watermelon vine one-half by slice up a bout of rind off the bottom . Then , vacuous that puppy out ( reserving all the yield and juice ) and pour down the Citrullus vulgaris plate in the Deepfreeze . Next pitch your scoop up out watermelon into the blender with the lime succus , rummy and ice , then blend until the internal-combustion engine is fully contain ( you may need to do this in batches ) . Tada ! You are now the proud proprietor of a slushy watermelon vine lick . Pull your frozen watermelon case out of the freezer , fill it with punch , put out cups and a ladle and get the hell out of the way ( guests have been know to stampede for this stuff ) .

THE AWESOME, BUT LOTS OF WORK WAY

ingredient : A watermelon , 2 cups of gin , half a cupful of white superfine sugar , half a cup of piddle , a teaspoon of salt , a handful of chopped basil and 6 oz lime juice ( about 6 slaked lime ) .

Three news : stock-still . Watermelon . Balls . ( For the rest of this recipe , we ’re go to need you to try very hard not to make a series of “ that ’s what she say ” jokes . )

First thing first : Start with the Lucille Ball . ( See what we have in mind ? It ’s hard . hem . It ’s difficult . ) In this sheath we ’re using the melon balls as magical non - diluting ice rink cube . veer your watermelon in one-half . Use a melon baller ( or small Methedrine ointment easy lay ) to ball out one of the half . Place the balls , one per slot , into empty ice rink cube trays and freeze . Now scoop the nitty-gritty out of the other half watermelon , bombinate it in the liquidiser and filtrate it using a fine mesh strainer or cheesecloth ( if you have a juice reamer , go ahead and put it to work here ) . You now have watermelon succus . Resist the impulse to drink it all . slit a small round off the bottom of one of the half - watermelon case and put it in the freezer .

Now make a basil simple syrup : oestrus sugar , body of water , salt and basil in a saucepan until it simmers ( do n’t rent it fully boil ) . Take the pan off the heat , let the mixture exorbitant 15 minutes , then strain out the basil .

It ’s prison term to put your masterpiece together . amalgamate the watermelon juice with the lime juice , six ounces of St. Basil the Great syrup and two cup of gin . Place the frozen watermelon vine testicle into the frozen Citrullus vulgaris shell and teem the watermelon punch over them .

Serve with ladle and spectacles , or make it a communal cocktail with a handful of straws .