Spiked Watermelon

Listen. Forget about that old method of cutting a hole in a watermelon and trying to fill it with a bottle of tequila. This method works much better, and is ready much faster. Not to mention, it’s incredibly delicious. The addition of just a touch of lime zest and a bit of chopped fresh mint turn the tequila watermelon combo into something much more memorable! 

We like to make this a day ahead, soaking the ingredients in large resealable bags, flipping over a time or two to ensure everything’s perfectly combined. Serve cold with picks, but don’t throw away the juice! Simply pour over ice and enjoy. And if you have any left over (which you probably won’t), freeze the cubes and toss in the blender next time you’re making margs! 

WHAT’S IN IT

750ml Mi CAMPO Blanco
1 medium watermelon, cut into 2” cubes (about 16 cups)
Zest of Two Limes
Fresh Mint, Chopped

HOW TO MAKE IT

Cut your watermelon into large cubes, ensuring all rind has been removed, and add to large gallon-sized resealable bags. One medium watermelon should result in two bags. Zest one lime into each bag, using a microplane zester and split the Mi Campo Blanco evenly between the bags. Seal the bags and refrigerate for at least 4 hours (ideally overnight), flipping over the bags every few hours to ensure best results. Prior to serving, roughly chop a few sprigs of mint and combine with the infused watermelon.