Beer and Watermelon Cocktail
Beer and watermelon are two of summer’s iconic refreshers, so combining them in a light, revivifying cocktail is a no-brainer. A little bit of Créole Shrubb—an orange liqueur from Martinique that uses agricole rum, not neutral spirits, as a base—adds mystery, complexity, and a subtle perfume. If you have trouble finding it, though, try searching for maraschino liqueur to make our Summer Hoedown cocktail instead. Or, if you prefer tequila to beer, make this Zapatos Nuevos watermelon cocktail.
What to buy: Rhum Clément Créole Shrubb liqueur is an orange-flavored rum with a baking-spice perfume; it can be found at any well-stocked liquor store.
- 1 (6-pound) watermelon
- 2 tablespoons granulated sugar
- 1/4 cup Créole Shrubb liqueur, or 3 tablespoons rhum agricole plus 1 tablespoon Cointreau
- 4 (12-ounce) bottles white beer, such as Hoegaarden, chilled
1Set a fine-mesh strainer over a large bowl; set aside.
2Remove the rind from the watermelon and cut the flesh into large dice.
3Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. (You should have about 6 cups of juice.)
4Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours, or until ready to use.
5When ready to serve, transfer the chilled juice to a 3-quart container. Add the Creole Shrubb liqueur and beer and stir gently to combine.
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