Summer eating and drinking should be easy, never fussy. With so much in season, a well-stocked fridge makes it possible to mix up a deceivingly simple, yet tasty concoctions. If you’ve tasted a drink made with simple syrup, or have had the patience to make your own, you’ll appreciate the sweet yet not cloying way it makes drinks taste. But let’s face it—do you really want to turn on the stove when it’s 90˚ outside and stand over a sugary pan, which you’re too lazy to wash, will attract flies? The carton of lemonade in my fridge sealed the deal: I was going to cheat. With triple sec, tequila, a watermelon, and this fine lemonade, I whipped up a watermelon marg in no time. If summer blitzkrieg with these watermelon bombs seems too heavy, or if you discovered too late that most melons require a 24- hour bath (so high maintenance, those melons), give this porch drink a shot.
Brooke Elmlinger balances her summer thinking at a small yet mighty TriBeCa think tank and escaping to Madison, CT. She can be found most Saturday afternoons wandering in the cooking section of RJ Julia , dreaming up the next screened-in porch drink.
3 cups freshly squeezed (or blended) watermelon pulp
3 cups lemonade or limeade
1 ½ cups silver tequila
½ cup triple sec
3 cups ice
Carefully dislodge the pink flesh from the watermelon and chop it into pieces roughly the size of your fist. Purée in a blender, if you have it, or else mash the flesh in a bowl with a potato masher to extract as much juice as possible, being careful to pick out any stubborn seeds. Transfer juice into a pitcher and add the lemon[lime]ade, triple sec, and tequila. Top with ice and refrigerate for at least 20 minutes.
To serve, pour into a mason jar (soaked in juice or water, and then dunked in salt if you’re a fan of the salted rim), head to a porch or closest fireescape, and enjoy. Refill responsibly.