I
have spoken many times in the past of my wine dinner club that meets
monthly. This past Saturday, we met at
the home of Jerry and Jeanene Feinstone. The hostess sets the theme, and this month it
was “End of the Summer Produce.” It was my turn to bring the opening
cocktail.
I
have made this a few times since it was in the article I wrote for “A Cookout
for 10 for $100,” and loved it every time.
The watermelon I used was one of those cute seedless ones, about 12” in
diameter.
There
were 10 of us at the dinner. This
quantity offered refills for anyone who wanted them, and I think everyone accepted
the offer. And there was still a cup or
so left over.
This
is very refreshing with the watermelon and the lime juice. Once you’ve made and chilled it, taste. Depending on the ripeness and sweetness of
the watermelon, you might need a touch more simple syrup, or a little more lime
juice.
Watermelon
Daiquiri
1
medium seedless watermelon
1
cup fresh lime juice
1
cup simple syrup
3
cups light rum
2
limes, each cut into six wedges
Before juicing the watermelon, use a
melon baller to make a dozen or so melon balls from the heart of the melon.
Alternately, cut a dozen 1” chunks. Juice the watermelon as above. You should
have at least ten cups juice. Place in a refrigerator container. As you squeeze the lime juice, add the
squeezed halves (wash the limes before squeezing) to the container. Add the lime juice and simple syrup. Stir in the rum and chill well.
When ready to serve, shake the
daiquiris with ice in a cocktail shaker. Strain into ice filled glasses. Add a
cocktail pick with a melon ball and a lime wedge on it to each drink. Makes about 12 servings.
