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.
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
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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