Frozen Watermelon Five-Spice Daiquiri

By hardlikearmour
July 14, 2015
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Author Notes: My husband and I recently spent a week diving in Roatan, Honduras with a couple of friends. I was in charge of evening cocktails, and picked a different local fruit to highlight each evening. Erik Lombardo's Frozen Banana Daiquiri (sans bitters and dark rum float) was first. I also used it as the inspiration for a papaya as well as a pineapple daiquiri later in the week. We've been home for a couple of weeks now, and have had some unseasonably tropical weather so the frozen fruit daiquiri trend has continued as our semi-official house cocktail. It's just what I want to drink when it's still too hot to breathe in the evening. This is one of my favorites; the five-spice is a bit mysterious and it magically seems to intensify the watermelon flavor.hardlikearmour

Food52 Review: WHO: Hardlikearmour is a veterinarian with a penchant for cocktails.
WHAT: A watermelon daiquiri that looks nice but has a hit of spice.
HOW: Make a simple syrup spiked with Chinese five-spice, then throw it in a blender with frozen watermelon, lime, white rum, and angostura bitters. Sip while pretending the weather isn't starting to turn.
WHY WE LOVE IT: We already knew that a dash of salt has the power to transform watermelon, so Chinese five-spice, with its savory star anise and bite of Szechwan pepper, was the next we-can't-believe-we-never-thought-of-it logical step. Making it into a cocktail, however, was pure ingenuity.
The Editors

Serves: 2

For the five-spice simple syrup (makes about 6 fluid ounces):

  • 4 ounces water
  • 4 ounces granulated or evaporated cane sugar
  • 1 tablespoon Chinese five-spice powder
  1. Combine water and sugar in a small sauce pan. Heat over medium heat, swirling occasionally until sugar has dissolved and the mixture starts to simmer. Remove from heat, add the five-spice powder, and stir to combine. Cover and allow to come to room temperature.
  2. Strain syrup through a coffee filter-lined strainer. This will take awhile. Store in the refrigerator in a jar or other air-tight container. It will keep for about 1 month.

For the daiquiri:

  • 4 ounces white rum
  • 1 1/2 ounces fresh-pressed lime juice
  • 1 1/2 ounces five-spice simple syrup
  • 12 ounces watermelon cubes, frozen
  • 2 dashes angostura bitters (optional)
  1. Combine all ingredients in blender. Pulse until the watermelon is mostly broken up, then blend continuously on high for 30 to 60 seconds. The mixture should be smooth and a slightly paler pink than when you started.
  2. Divide between 2 chilled 10-ounce glasses. Serve immediately.

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