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.
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.
NOTE: For simple syrup, put one cup sugar and one cup water in a saucepan. Bring to a simmer and stir until sugar has dissolved. Let cool before using.