![]() ![]() ![]() It’s also, mercifully, incredibly easy to work with in cocktails. Mark Twain, in Pudd’nhead Wilson, refers to watermelon as “chief of this world’s luxuries.” You eat it because it feels right, a guiltless indulgence, the essence of summer itself made manifest. At 91 percent water it’s barely even food. ![]() You could probably get a watermelon in the winter, but why would you? Nobody eats watermelon because they should. In an increasingly globalized world, where you can buy tomatoes in December and pomegranates in June and eleven different types of apples every day of the year, watermelons (along with their autumnal cousins, the noble pumpkin) are some of the few pieces of produce that remain almost aggressively seasonal. Woodford Reserve’s New Small-Batch Bourbon Can Only Be Sipped in Emirates’ Premium Cabins The World’s Largest Bottle of Bubbly Was Just Unveiled Tequila, with its raw vegetal bite, is already mollified by the Margarita treatment, but add the juicy kiss of sweetness from a ripe watermelon and it becomes transportive: You’re suddenly barefoot on the grass, wide chip bowls on a red gingham tablecloth, the distant splashes and screams of happy children in a pool. While there are more technically refreshing drinks- cocktails like the Mojito or the Eastside Rickey that recruit the cooling exhale of mint to bring the temperature down-there’s nothing quite so summery and indulgent as the combination of tequila, lime, watermelon and ice. I don’t need you to admit it out loud or anything, but it’s August-and a damn hot one at that-so unless you live in Melbourne, it’s before 10am and/or you’re a child, I think it’s safe to assume that you want a Watermelon Margarita.Īs far as dynamite warm-weather ensembles are concerned, a Watermelon Margarita is such a supergroup it could headline Lollapalooza. ![]()
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