The Fourth of July, as I'm sure you're aware, is next week, which means three things: Summer is in full swing, my annual birthday trip is near and watermelons are in season. And let's be honest — nothing beats chilled watermelon from the cooler on a sweaty Florida beach day.
Unless, of course, you convert said watermelon into a giant margarita-dispensing party starter.
In which case, I'm all ears.
You can get a melon spigot, or a faucet or a keg tapping kit (whatever you want to call it), online through Amazon or Walmart. I even saw a video of people who removed the spigot from a drink dispenser they already had on hand. But no matter how you do it, you gotta do it, because this is so much fun. I'm not the type to "pin" Party Ideas on Pinterest, but if I were, melon spigot would be my first choice.
OK, now let's talk about our holiday drink. This week's spicy watermelon margarita hits all the right taste buds; the melon's cool and refreshing qualities work great with the crowd-pleasing flavors found in a traditional 'rita. If you're not into cocktails with heat, simply omit the recipe's jalapeño syrup. I'd advise you to make the syrup anyway, however, and store it in a squeeze bottle on the side for guests who wish to add a little kick to their drinks. (I didn't, but you could also step up your help-yourself marg bar game with a salt station geared toward those salted-rim fans in your circle.)
But, really, that's it. You just made batch margaritas, which are sure to make your friends beg for more — and go on an Instagram spree. So sit back and enjoy our independence, the day off work (hopefully) and a frosty beverage.
Jalapeño Syrup:
1/2 cup sugar
1/2 cup water
1 jalapeño, sliced
Combine sugar and water in a small saucepan over medium heat. Add jalapeño (remove the inner flesh and seeds for less spice). Bring to a gentle boil until sugar is dissolved, and then simmer on low for 15 minutes. Store refrigerated and covered for up to 1 month.
Cocktail:
1 large watermelon (preferably seedless)
Juice of 10 limes
1 cup jalapeño syrup
1 750-milliliter bottle tequila
Take a large watermelon and slice a little off the bottom, about 1/3 of an inch (enough to allow it to stand upright, basically). Place melon on a plate or bowl.
Cut a little off the top, about a 1/2 inch, to create a lid (kinda like you do with jack-o'-lanterns). Make sure the opening is large enough for your hand.
With a large spoon or ice cream scoop, remove the melon's red flesh and set aside in a bowl. Leave about 2 inches at the bottom to prevent leakage.
Insert the spigot, according to package instructions. If you're going rouge without instructions, cut a small hole (smaller than the spigot) 2 to 3 inches above the bottom of the melon and twist to insert spigot.
Working in batches, add melon, lime juice and jalapeño syrup to a blender and liquefy. Pour mixture through a fine-mesh strainer into the melon, helping the liquid along with a spoon. (Don't skip this step unless you want to risk clogging the spigot.)
Add tequila and stir. Pull spigot handle forward to dispense.
Follow CL contributor Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Jun 29 – Jul 7, 2017.