Summer

Frozen Watermelon Five-Spice Daiquiri

July 14, 2015
Photo by James Ransom
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

Test Kitchen Notes

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
Ingredients
  • 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
  • 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)
In This Recipe
Directions
  1. For the five-spice simple syrup (makes about 6 fluid ounces):
  2. 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.
  3. 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.
  1. For the daiquiri:
  2. 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.
  3. Divide between 2 chilled 10-ounce glasses. Serve immediately.
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I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.