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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
For the five-spice simple syrup (makes about 6 fluid ounces):
ounces granulated or evaporated cane sugar
tablespoon Chinese five-spice powder
- 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.
- 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:
ounces white rum
ounces fresh-pressed lime juice
ounces five-spice simple syrup
ounces watermelon cubes, frozen
dashes angostura bitters (optional)
- 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.
- Divide between 2 chilled 10-ounce glasses. Serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Melon