The Garden Tipple: Sugarbaby Daiquiri

Sugarbaby Daiquiri

We’re parched, Boozers. Gardening is hard work, and we’ve done enough tilling, weeding, watering, and harvesting in the height of summer to last a lifetime — and it’s not even August. The air-conditioned comfort of the grocery store’s produce section begins to look mighty good when you’re covered in sweat and compost while you battle aphids and whatever just chewed up half your tomatoes during the night. But then the sugarbabies arrived and things started to look up.

A Sugar Baby is a common variety of miniature watermelon, often found in farmers markets and grocery stores under the moniker “personal watermelon”. They are small, and sweet, and utterly hydrating on a hot summer day, especially when rum is involved. We don’t usually go in for frozen drinks, and we generally like our daiquiris Hemingway-style, but sometimes an adult slurpee is really the only way to go when the mercury is on the rise. Slurp it up and drink it down.

Sugarbaby Daiquiri

Most frozen drinks are made with ice cubes, but we turn our noses up at that when we have watermelon available. As you might imagine, watermelon is mostly water and so, when cut into cubes, they freeze perfectly. They also freeze fairly quickly, so you’ll be ready to whip up your daiquiris within a couple of hours of freezing.

One Sugar Baby watermelon, preferably seedless, cut into chunks

2 ounces rum, preferably a lighter variety such as silver or gold (we used Mount Gay this time)

1 ounce hibiscus liqueur (we used Don Ciccio & Figli; if you don’t have that available to you, use St. Germain elderflower liqueur to add a floral note, or even Maraschino liqueur, which is generally used in traditional daiquiris)

1 fresh lime

Place the watermelon chunks into a plastic Ziploc bag and freeze until solid, about an hour or two. To make a good-sized daiquiri, place one cup of frozen watermelon chunks in a blender with the rum, liqueur, and the juice of half a lime. Blend on high for a few seconds — it won’t take long to break down the cubes and you want them to maintain a perfectly drinkable frozen purée. Serve immediately.

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