STEPHANIE JANE CARTER is the editor of OKRA Magazine and co-author of The A-Z Encyclopedia of Food Controversies and the Law. She holds an M.A. in philosophy from Tulane University and an A.O.S from the Culinary Institute of America.
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Watermelon Rum Cooler
Makes one cocktail
1 cup red seedless watermelon, cubed
2 ounces white rum
1 tablespoon agave nectar
juice of 1 and a half limes (about 3 tablespoons)
1 tablespoon chopped mint
crushed ice
Chile Lime Salt (optional)
Combine the cubed watermelon, rum, agave nectar, and lime juice in a blender (or in a bowl if using an immersion blender). Puree until the mixture is smooth. Strain through a fine mesh strainer. Set aside. If desired, coat the lip of a glass with the chile lime salt by rubbing the lip with a damp towel and dipping the lip into the salt. Fill the glass with ice. Add watermelon mixture and chopped mint. Stir well.
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