Wednesday, July 06, 2011

Happy Independence Day!

Feeling Punchy after Burger Night
Fort Defiance kept the holiday weekend going this 4th with a special burger night punch.  We got a big ole watermelon, hollowed it out to make a punch bowl and filled it with watermelon gin punch.  It was good to the last drop!

The punch is from St John and was first published in Fine Cooking Magazine.

Watermelon Gin Punch

One-half small round seedless watermelon (about 3-1/2 lb.), peeled and cut into large chunks
1/2 cup fresh lemon juice

1/2 cup simple syrup 

8 sprigs fresh mint; more for garnish

2 cups Hendrick's gin

Working in batches if necessary, purée the watermelon in a blender or food processor and press the purée through a strainer. You’ll need about 4 cups of juice—it’s fine if there’s some pulp in the juice. Chill.
Put the lemon juice, simple syrup, and mint in a 3-quart serving pitcher or a punch bowl and mash the mint thoroughly with a muddler or the back of a wooden spoon. Add about 4 cups of ice, the gin, and the watermelon juice and stir.
Serve in rocks glasses over ice. Garnish with mint sprigs.

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