Watermelon In Drinks: 5 Ways To Use Every Part Of The Fruit For Sustainable Mixology
One of the keys to approaching sustainable bartending or curating an ecologically conscious home bar is to minimise waste. Come summer, lots of seasonal ingredients are incorporated into mixology, ranging from fresh, ripe fruits to crunchy, bright green herbs. An interesting way to minimise the fruit or veggie waste generated while using these ingredients is to use every part of the produce for blending drinks.
Watermelon is one such summertime ingredient popularly used to make a variety of cocktails and mocktails. It is a very versatile ingredient that can be incorporated in drinks in the form of juice, purees, infused syrups, sherbets and even as watermelon ice. Undoubtedly, every part of the watermelon, from its pink flesh to its crispy bright exterior can be used for making cocktails and mocktails in a more eco-friendly manner.
Here are some of the ways in which every part of a watermelon can be used for mixing drinks in pursuit of a sustainable home bar: 
Watermelon Flesh
The pink fleshy interior of a fresh, juicy watermelon is used to blend juices and purees that are added to cocktails flavoured with this fruit. From daiquiris to mojitos to watermelon and gin fizz, a number of different cocktails can be prepared using watermelon juice and puree. As well, watermelon chunks can be added to cocktails like the watermelon margarita prepared by adding 30 ml Don Julio Blanco Tequila or any other premium tequila of choice to one teaspoon agave syrup and one teaspoon lime juice for bringing a textural crunch into the blend.
Candied Watermelon Rinds
Watermelon becomes a zero-waste ingredient in mixology because every part of the fruit can be used imaginatively to fashion varied mixes. One such way to utilise watermelon rinds or the whitish and green outer layer of the fruit is to turn it into candy. Coat the rinds in sugar and allow them to dry. When the rinds harden, they can be stored in a jar and used as a garnish to add a hint of sweet and tart note to drinks. Watermelon rinds can be used to adorn spicy cocktails like the bloody mary made using 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice for an interesting flavour break.
Roasted Watermelon Seeds
Generally, watermelon seeds are cast aside once the fruit is chopped for juicing. However, a more sustainable approach towards mixology includes drying and roasting watermelon seeds to serve them as a crunchy, chewy snack with cocktails and mocktails. Alternatively, watermelon seeds can also be used as an infusion ingredient for adding a nutty, earthy note to simple syrup or orange blossom water which are then used to craft cocktails like the mai tai.
Watermelon Leftovers
Small fleshy and juicy bits of the fruit are often left behind once the larger chunks are incorporated in juices, purees and garnishes. Put these to use by freezing them in ice cube trays covered with water to craft an aesthetic pink ice. Leftovers can also be incorporated in drinks in the form of a watermelon cocktail foam or can be turned into sorbets infused with 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice.
Watermelon Shell For Serving
Squeeze the flesh out of the hard shells of small, green watermelons so what would be left behind is a hollow, cylindrical gourd that can hold drinks. The watermelon shell can then be used as a serving glass to serve a classic watermelon and mint mocktail or a tropical watermelon whisky sour made using 30 ml Johnnie Walker Black Label or any other premium whisky of choice. Cut the top part of the watermelon into a precise circle so it can be used as a lid to cover the shell container.
Drink Responsibly. This communication is for audiences above the age of 25.
