Beer and Watermelon Cocktail
Beer and watermelon are two of summer’s iconic refreshers, so combining them in a light, refreshing 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.
- 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
Cooking time 105mins
Adapted from chow.com
Set a fine-mesh strainer over a large bowl; set aside.
Remove the rind from the watermelon and cut the flesh into large dice.
Place 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.)
Add 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.
When ready to serve, transfer the chilled juice to a 3-quart container. Add the Creole Shrubb liqueur and beer and stir gently to combine.