WATERMELON AND TEQUILA COCKTAIL

 

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WATERMELON AND TEQUILA COCKTAIL

It’s that time of year again…when big, huge, juicy, red (and seedless) watermelons are on sale at the supermarkets and food stores. Everywhere you turn, you see some fresh and plump watermelons beckon with a low price tag of 0.99 per kg, or 2.99 each!

I am a sucker for watermelon, I can never resist them. And I would always pick the biggest one (which is bigger than my head), lug it home, and then realize that the watermelon is too big for my fridge and I couldn’t fit it in. That was exactly what happened this past weekend. 

With a bottle of tequila sitting on my kitchen counter top, plus some fresh mints in my backyard, I turned my watermelon into this amazing watermelon-tequila cocktail, thanks to the amazing recipe by Food & Wine. I opted out the blueberries from the recipe and added a bit of calamansi lime juice to the cocktail. It was amazing and in no time, Mr. Rasa Malaysia and I finished the whole jug of the cocktail, at 11 am in the morning!

Ingredients:

• 1/4 cup water
• 1/4 cup granulated sugar
• 8 cups diced seedless watermelon (1 lb)
• 1/4 cup fresh lime juice
• 3 calamansi limes (juice only), optional
• 1/2 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
• 1 1/4 cups silver tequila
• Ice

 

Method:

In a small saucepan, bring the water and sugar to a simmer. Stir until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

In a blender, puree the watermelon until smooth. Strain the watermelon juice, pressing gently on the pulps to extract as much juice as possible. Discard the pulp.

In a pitcher, combine the sugar syrup with the lime juice, calamansi juice and mint leaves. Using a wooden spoon, lightly muddle the mint. Add the watermelon juice and tequila. Add ice to the cocktail and

garnish with the mint sprigs and serve cold.

Cook’s Note:

You can use vodka in lieu of tequila.

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