Soak a Watermelon in a Negroni
Soaking a watermelon in alcohol is hardly a new summer strategy. I have traditionally favored vodka or tequila — both of which are perfectly usable — since almost any alcoholic beverage can serve as water for a watermelon bath. But why stop at one when you can make a complete cocktail? That’s why we are making Negroni melons this summer.
Watermelon is porous, slightly sweet and watery, making it ideal for drinking alcohol. It holds on to the booze while providing ample sugar and – in its own way – dilution, creating a pleasant cocktail moment in every bite.
Why did I choose negroni for cocktail melon? It’s no secret that I’m an absolute fool for Campari , but I also appreciate how easily they scale. All you need is equal parts gin, campari and sweet vermouth – just enough to cover as much watermelon as you have. For example, a cup of each is enough to completely submerge half a small melon; if that’s not enough, add another half cup of each ingredient until you achieve the desired result.
Aside from the simplicity, I also appreciate the complexity that Negroni brings to the party. A silky syrupy cocktail permeates the sweet flesh of the melon, filling it with burnt citrus fruits, herbs and plenty of gin. (Each little bite is essentially a tiny serving.) It’s still summer overall, but better suited for a wet outdoor cocktail hour than an afternoon pool party – though I wouldn’t mind serving it in the latter case. To cook Negroni melon you will need:
- Watermelon
- Gin
- Campari
- Sweet vermouth
Cut the melon into cubes or wedges, whichever you prefer. I find the cubes are easier to soak in bowls and plastic soup containers, but the wedges are fine for baking dishes. In a separate bowl, combine equal parts gin, campari and sweet vermouth – start with a cup of each. Pour the resulting massive negronies over the melon and repeat as needed until all the fruits are submerged in the water. Cover the melon and refrigerate overnight, then garnish with citrus zest (preferably lemon or orange) and cereal before serving. After all the melon is eaten, serve the leftover negroni over ice. It would be a shame to waste all this Campari.