medium-sized seedless watermelon
2 cups pisco (we use Encanto)
¼ c Licor 43
¼ c lime
1 tsp salt
Take a pointed serrated knife and cut a round hole in the top of the watermelon, about 2” in diameter. Pull the “plug” out and cut off excess flesh. With a long handled spoon, scoop out some of the flesh and juice to make a reservoir. Shake lime, Licor 43, pisco and salt, and pour into your watermelon. Replace the plug, cover with saran wrap, and place in your fridge. Let it soak for a couple of hours, turning it intermittently to distribute the alcohol. When ready to serve, do some shots right out of the hole! Then slice it up and enjoy.
Spiked watermelon, BBQS, fireworks— AMERICA! As we were throwing our watermelon off a ladder in a Chicago alley, our joyfully inebriated Humboldt Park neighbors happened to be partying in their yard and came by to gawk at us for amusement and ask us what the hell we were doing. Their response was perfect: “There’s booze in there? Wait... that’s alcohol abuse!!!”
And we now return to the revelry of ruination. Put those low alcohol drinks aside, and get loose! We chose pisco because we love how its melon notes complement our vessel, but you can also use vodka or tequila. Licor 43 adds a sweet, floral unctuousness.