Drunken watermelon: the vodka trick making a comeback

Drunken watermelon: the vodka trick making a comeback

The technique of getting a watermelon drunk has made a strong comeback in recent weeks. It involves sticking a bottle of liquor – usually vodka or rum – upside down into the fruit and letting the flesh absorb it for 24 hours. Then, another 24 hours in the fridge. The result: a watermelon with a considerable alcohol content, served cold, in cubes or slices, that «goes down easy» at parties, according to those who have tried it.

The classic ratio is a 4-5 kilo watermelon with a 750 ml bottle of spirits. You open a hole for the neck, invert the bottle and the watermelon «drinks» the liquor without anything needing to be injected. Those who have tried it say vodka is more neutral, while rum adds a sweet touch. Malibu – very popular in the 2000s – also works, leaving a smoother taste.

A more elaborate variant, seen in videos, involves scooping out the flesh, mixing it with vodka and gelatin, refilling the rind and refrigerating. When cut, you get perfect portions, as if the watermelon were whole.

What about wine? According to experience, while it is possible, wine's dark colour alters the appearance of the flesh. As for flavour, a whole bottle of alcohol guarantees «the buzz», but the final taste is more like liqueur than fruit, especially if cheap alcohol is used.

The recipe is nothing new, but its return to the food scene proves the old tricks still work. That said, watch your doses: a drunken watermelon can hide more alcohol than it seems.