Cocktail Recipes, Spirits, and Local Bars

Rum-soaked watermelon recipe

Rum-soaked watermelon recipe

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  • Recipes
  • Dish type
  • Dessert
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A great dessert to serve during the warm summer months. It's refreshing and incredibly delicious. Feel free to use any alcohol you prefer.

57 people made this

IngredientsServes: 12

  • 1 seedless watermelon
  • 350ml rum or as needed

MethodPrep:10min ›Ready in:10min

  1. Rinse the outer rind of the watermelon thoroughly and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
  2. Situate the melon on a towel in the bottom of the refrigerator. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (27)

by The Deevah Socialite

I made this for last months girls nite and the ladies loved it. But instead of pouring the rum in the watermelon, I cut the melon into bite sized chunks and marinated it overnight in Pineapple flavored rum. I then made a punch out of Melon Verdi & Ginger ale and drained the rum off the watermelon and added the melon to the punch. It was the best summer drink we ever had.-27 Aug 2007

by Ophelia

this has been a staple at every outdoor and/or summery gathering i hold or go to for years. if you want something really wild, try it with half citrus vodka and half watermellon schnapps. the taste keeps people coming back for more, and the drunken hilarity that's sure to follow makes it definitely worth it.-24 Feb 2006

Drunk Melon Balls: The Labor Day Party Must-Have

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Although it'll stay hot here through at least the "fall," Labor Day weekend is traditionally the last big pool party and/or barbecuing weekend of the year. And nothing goes better with swimsuits and/or smoked meats than cool, refreshing, healthy fruit. That's been saturated with booze.

Drunk watermelon is a summer tradition (check out our guide to making the best drunk watermelon and not destroying the thing while you transport it), but what about other fruits? Why should they be left out of the party? Especially when they're so ripe and in season and begging to soak up some cheap vodka like an insecure college freshman on bid night?

Here's our suggestion: Make both. Buy some cheap vodka and go to town on that watermelon. But while you're at Spec's, buy some white rum, too -- because we're going to show you how to make drunk melon balls.

Here's what you'll need in your kitchen:


  • 7 c. melon balls (any melon, or assorted melons)
  • 3 T. sugar
  • 1 c. white (or light) rum
  • 1 tsp. lemon zest
  • 1/2 tsp. lemon juice
  • 1 T. lime zest

Scoop out little balls of melon from each of your melons (I prefer a blend of honeydew, cantaloupe and temptation melon) until you have 7 cups worth. Put them into your nice big bowl. Dissolve 3 tablespoons of sugar in the white rum and then add 1/2 teaspoon of lemon juice. Pour the rum over the melon balls and toss lightly to coat.

Zest a lemon and a lime, then sprinkle the melon balls with 1 teaspoon of lemon zest and 1 tablespoon of lime zest. Place the bowl in the refrigerator for at least one hour before serving. The longer you leave the fruit, the more it will soak up the rum mixture -- so beware. Toss once more before serving and enjoy.

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Alcohol-soaked fruit is the perfect after-hours treat for unwinding with friends or (grown-up) family, and it couldn't be easier to pull together. These recipes can be made one hour ahead for an instant party or up to one day ahead if you'd like to pack 'em up for a hot day at the beach or park. Either way, these adult-only snacks are dripping with retro charm.

Serves: 10 to 12

&bull 1 watermelon, sliced into wedges
&bull 4 to 5 cups good-quality tequila
&bull 1/4 cup salt
&bull 1/4 cup packed basil leaves

1. Arrange the watermelon in shallow baking dishes. Pour tequila over watermelon, cover, and chill, turning once, for at least one hour and up to one day.

2. Meanwhile, pulse the salt and basil in a food processor fitted with the blade attachment until combined. The mixture should resemble wet sand. Spread on a parchment-lined baking sheet and bake at 250 degrees F for 15 minutes or until dry break up any large bits with your fingers. Drain watermelon and pat dry. Serve with the basil salt.

Serves: 6 to 8

&bull 1 pineapple, cut into small wedges
&bull 1 cup good-quality dark rum
&bull 1/2 cup dark brown sugar
&bull 1/2 teaspoon cinnamon
&bull 1/4 teaspoon allspice

1. Mix the pineapple, rum, brown sugar, cinnamon, and allspice in a large bowl.

2. Cover and chill for at least one hour or up to one day. Drain before serving.

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Serves: 6 to 8

&bull 1 pound strawberries, trimmed and halved
&bull 1 cup cream sherry
&bull 1/4 cup granulated sugar
&bull Clotted cream and/or biscuits, for serving

1. Mix the strawberries, cream sherry, and sugar in a bowl until combined.

2. Cover and chill for at least one hour or up to one day. Drain before serving. Serve with clotted cream and/or biscuits, if desired.

This Rum-Soaked Pineapple Cocktail is an Elegant Alternative to the Vodka Melon

It’s stronger than it looks

What might happen if that pineapple in your fruit bowl got bored? Would it get up in the middle of the night to have a drink? Would it make friends with a coconut? Would it cozy up to the rum, or is tequila more it’s speed? Would they all overindulge and fall asleep in a big puddle? These are the questions I ask myself awake at night, mulling over my next whole fruit cocktail.

I’m calling this pineapple cocktail the Pina Borracho. Think of it as an elevated alternative to the tried and true college method of draining an entire bottle of vodka into a watermelon. It’s just as fun, but slightly more refined.

Pina Borracho, or “The Drunken Pineapple“

Serves: I won’t lie, I ate the whole thing myself. I’d suggest sharing with a friend for good measure.


  • 1 whole pineapple
  • Juice of one lime
  • 5 oz rum
  • 1 Tb Turbinado sugar
  • 1 5.4 oz can coconut cream

For garnish:

1. In a large bowl, mix together the coconut cream, lime juice, rum, and turbinado sugar.

2. Trim 3-4 inches off of the fronds of your pineapple. Quarter the pineapple lengthwise, and carve around the skin to release the inner fruit in each section. Wrap the pineapple skin boats and refrigerate them. You’ll use these tomorrow.

Cored and prepped

3. Core your pineapple and cut the flesh into ¼ inch triangles and place in the coconut rum mixture. Stir gently to ensure even coverage. Cover the bowl with plastic wrap and refrigerate overnight.

4. After 24 hours, remove the pineapple from the marinade. Assemble the pineapple triangles in the pineapple boats. Garnish with fresh mint leaves, coconut chips, and lime zest. Spoon any extra coconut marinade over the pineapple. Enjoy responsibly. It’s stronger than you think!

Want to try another whole fruit cocktail? Check out Chef Lili’s melon margarita.

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How to Make It

Cut rind off watermelon and discard. Cut fruit into 1/2-inch chunks.

Line a 10- by 15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1 to 2 hours if making ahead, transfer frozen chunks to a freezer bag.

In a blender, combine half the pineapple juice, rum, and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly puréed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.

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If you haven’t already haven’t learned the historical significance of watermelon and emancipation, you’ll want to check that out before adding this recipe to your Juneteenth menu.

More Background on Watermelon

Watermelon is native to Africa. It grows naturally from sea to sea across central and southern Africa. Watermelon is 96 percent water. It serves as a water source in arid environments. So it makes sense that they’d be most commonly associated with Arabs — at least until America’s Reconstruction.

As far as fruits go, watermelon offers few calories — only 46 calories per cup. Although it’s low in sugar and sodium, watermelon is high in minerals (magnesium, potassium vita A, C, B6, and B1). Watermelon was essentially the 19 th century Gatorade—an electrolyte replenisher.

Certainly, for people performing manual labor all day in the Southern summer sun, there’d be few things better than breaking under a shade tree and snacking on watermelon.

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Cultural Background on Peanuts

Now, folks from the Kongo may or may not serve a dish like this. I don’t know. I doubt it. But I attach this dish to the Kongo because of their influence in introducing American and Europeans to the peanut. Peanuts, like watermelon, okra, rice, and others are native to Africa. After Europeans kidnapped and enslaved by Europeans, Africans from all over West Africa smuggled these foods and seeds to America. Europeans didn’t have a name for peanuts yet, so they adopted the Kingdom of Kongo’s Bantu language word for it. “Nuguba” devolved into gooba, then goober. Southerners still use “goober” as a nickname for peanuts and often an insult.

Consequently, based on the prevalence of peanuts in certain regions of the south (Georgia), and the common use of the Bantu word for them as opposed to another African language’s name for peanuts, one could use this as a clue to trace Kongolese ancestry.

Lastly, a popular Civil War song celebrates (or mocks eating goober peas depending on which side you’re on) goober peas. My Kentucky fourth grade class sang the Goober Peas song daily for half a semester. Did everyone else do that? You’ll still find folks selling boiled peanuts on the side of the road across the south but mostly in Georgia.

Savory Kongolese-Inspired Watermelon Slices

Still working on getting the colors right post-production. These savory Kongo-inspired watermelon slices are glowing!


Half a seedless watermelon, sliced into wedges

Juice from one lime (2 tablespoons)

¼ cup roasted peanuts, chopped (I used sriracha seasoned peanuts)

1 minced garlic clove (Approx 2 TBS)

Crunchy peanut butter, melted

half a red onion, thinly sliced (others prefer it diced)

Pinch of black pepper to taste

Optional: red pepper flakes or sliced jalapenos or sliced red peppers of your choice (I skipped this option).


1. First, in a bowl, whisk lime juice, cilantro, brown sugar, honey, and garlic until sugar dissolves. Stir in melted peanut butter and onion. Set aside.

2. Next, arrange wedges on a platter and drizzle with dressing. Garnish with additional crushed peanuts. Serve and enjoy.

Notes: If you’re made uneasy by my lack of specific measurements, please see my comments regarding that on this recipe (hint: it’s a cultural practice). The exact measurements depend on your preference and fondness for the ingredients.

Admittedly, I could have sliced these onions a little finer. These savory slices are succulent & juicy!

If you’re wondering what to do with that unused watermelon half, check out these recipes:

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Pressure Cooker Three Ingredient Holiday Fruitcake

Fruitcake gets a bad rap, every year. People either love it or they hate it I don’t think there is an “in between.” do you? I don’t even know anyone who has never received a Fruitcake during the holidays.

In one of my food groups, I saw Kenneth Goh’s recipe for a Three Ingredient Fruitcake. He got it from another site, whole claims that it is “a Blue Ribbon Award Winning Recipe.”

Like Kenneth, I was skeptical about how this recipe would turn out, especially since I was planning to convert it to a Pressure Cooker Three Ingredient Holiday Fruitcake.

Cast of Ingredients to Pressure Cooker Three Ingredient Holiday Fruitcake

This recipe uses no eggs and cooks in a Pressure Cooker, which is a moist environment. My concern was the fluffiness and texture of the cake. Fruit is already moist and I did not want the cake overly moist. Would it work?

I am also not a fruitcake lover, so I don’t have a preference one way or the other. I do, however, love dried fruit. That is just an aside. Now you know.

This recipe uses Self Rising Flour. If you don’t have any on hand, don’t worry, you can simply make your own Self Rising Flour with my How to Make Self Rising Flour recipe.

If you use dried fruit rather than candied fruit, make sure the dried fruit is naturally dried and not sugar-coated. If using dried fruit with sugar, rinse the fruit with water to remove the sugar.

Sugar coated dried fruit is cloyingly sweet and the cake will probably be inedible. Some people like to use Paradise Fruit Cake Mix and a bit of dried fruit, just to get some more color. Make sure you first rinse the fruit in some water to remove some of the sugar.

I used dried kiwi, mango, apricot, apples, peaches, cranberries, raisins and cherries.

The original Three Ingredient Fruitcake recipe calls for Iced Coffee, Tea or Fruit Juice. I chose orange juice for this recipe, because, that is what I had in the house. Pineapple Juice, I think, would be terrific.

I am now really curious about using Iced Coffee that sounds yummy. I may need to make another Pressure Cooker Three Ingredient Holiday Fruitcake soon.

In a leak-proof 40 oz container or a heavy duty storage baggie, combine the juice with the Mixed Fruit.

Refrigerate the Dried and/or Mixed Fruit with the juice overnight. The fruit will soak up the juice and make the fruit very plump.

The Dried and/or Mixed Fruit will be very plump, with little juice left in the Lock N Lock 40 oz Storage Container.

With so many options and with this easy recipe, you can make Pressure Cooker Three Ingredient Holiday Fruitcakes one after the other. Try some with Iced Coffee and different types of juice.

Add Self Rising Flour and Fruit to a Bowl

To keep things simple and easy for you, I used Self Rising Flour. If you don’t have any Self Rising Flour, check out my How to Make Your Own Self Rising Flour recipe.

Don’t Scoop from the Container or Bag of Flour

I don’t want you to end up with a rubbery or a brick Three Ingredient Holiday Fruitcake and then blame the recipe.

Proper measurement of Flour is essential!

Gently Combine Fruit, Juice, and Flour

Gently combine the Self Rising Flour and the Soaked Mixed Fruit. The batter will be very, very thick.

If you want to add nuts, add them in here.

Grease and Flour Push Pan

Generously grease and flour your Push Pan. Don’t use Parchment Rounds for this particular cake. You will end up with the Parchment Rounds very stuck on to the bottom of your Push Pan.

Add the batter to the Prepared Push Pan

The batter will be thick and wet. Place it into the prepared Push Pan and level the top.

Place water and trivet into Pressure Cooker

Add some water and place a Trivet into your Instant Pot or Pressure Cooker.

Lower Cake Pan into Pressure Cooker

The Pressure Cooker Three Ingredient Holiday Fruitcake will be very, very dense and heavy. Allow it to cool for a bit before removing the outer ring.

Push the pan ring down to expose the Fruitcake

Any jar that will fit into the opening of the Push Pan will work.

I used this LamsonSharp Chef’s Slotted Turner to remove the Pressure Cooker Three Ingredient Holiday Fruitcake to a plate. It’s super thin and fits easily between the Fruitcake and the base of the pan.

It is not a good idea to cut the Fruitcake on top of the Push Pan base, as it will scratch and sticking will become a problem.

Pressure Cooker Three Ingredient Holiday Fruitcake

This Pressure Cooker Three Ingredient Holiday Fruitcake makes a beautiful presentation Since there is no alcohol, kids can enjoy the Fruitcake too! Of course, you can always soak the fruit in rum if you like!

Pressure Cooker Three Ingredient Holiday Fruitcake

I wanted more traditional slices, so I first cut the cake in half and then cut slices from the inside to the outside. For more holiday baking, see my Pressure Cooker Holiday Corny Cornbread, Pressure Cooker Jewish Noodle Kugel, and others at

Remember, this is a very heavy and dense cake. People report that toasting slices of this Fruitcake make the cake super yummy.

Kitchen Equipment and Essentials

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