PARROT TALK

With summer and Memorial Day upon us,   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.

If you don’t have the time or a watermelon bobbing in a washtub out back, and maybe your picnic is shaping up as a table-for-two right there in your kitchen with what’s in the fridge,  here’s something that might fill the bill with just a handful of diced watermelon from the supermarket, a few limes, some decent silver tequila and either some fresh herbs or chiles for garnish. It’s recipe I’ve tried, adapted from a NYT article I saw last summer.

And don’t forget,when shopping for all your cocktail needs, whether it’s a value-priced liter of your favorite liquor, wine, craft, beer, or justa bag of ice and some mixers,  stop in  Green Parrot Package Goods and Spirits, at 609 Whitehead St,. right next to The Green Parrot Bar

Mix three parts watermelon purée with one part silver tequila, Herradura is a favorite of many ,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  Club Soda to give it a little fizz and pink it up a bit.

PREPARATION

1.

In a large pitcher or bowl, stir together the watermelon purée, tequila and lime juice.

2.

To sweeten, adjust with agave nectar. You can also swap the jalepena slices for basil or mint leaves.

3.

To serve, pour into glasses over ice, top each glass with club soda, a pinch of sea salt and slices of jalapeño.

INGREDIENTS