With summer and Memorial Day right around the corner, one of the the first things that comes to mind is picnics. And when I think of picnics I think of watermelon.
I imagine myself reaching elbow-deep, arms stinging, into a washtub filled with block-ice, sodas and beer, and wrangling out a ice-cold watermelon, cutting a deep, rosy triangle of it and jamming a bottle of rum or vodka neck-deep into the plug, and after a few hours poolside, beachside or just plain hammock-time, removing the bottle and splitting the melon open to see what alchemy had occurred.
It’s recipe I’ve tried, adapted from a NYT article I saw last summer. And don’t forget, for more great summer recipes, plan to attend the next meeting of The Green Parrot Beverage Academy to be held on Thursday, May 29th on the porch by Green Parrot Package Goods and Spirits.
Mix three parts watermelon purée with one part silver tequila, I used Patron but Herradura, Sauza Hornitos or any other good silver tequila would do, and ½ part fresh lime juice; serve over ice with a pinch of salt, a couple of slices of jalapeño . You can swap the jalapeño slices for a few mint leaves or a sprig of basil and I added a splash of Fever Tree Club Soda to give it a little fizz and pink it up a bit.
- In a large pitcher or bowl, stir together the watermelon purée, tequila and lime juice.
- To sweeten, adjust with agave nectar. You can also swap the jalepena slices for basil or mint leaves.
- To serve, pour into glasses over ice, top each glass with club soda, a pinch of sea salt and slices of jalapeño.
To make watermelon purée, put seedless chunks of watermelon in a blender and pulse, then push the purée through a mesh sieve to make it smoother.
Ingredients can be applied in the same proportions to make either a pitcher or a punch bowl, depending on the crowd.