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

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)

Directions

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

  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:

  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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