Cocktail of the day: NutriBullet Watermelon Daiquiri

So, the COVID cocktails turned into a daily habit and I haven’t managed to shake it, even now that the lockdown has eased. It still feels like a treat to finish work and have a cocktail before dinner, and to delight in the discovery of a new recipe or to purposely choose to indulge in an old favourite.

My routine generally is to either get an interesting bottle of liqueur from which I base a number of cocktails on, or sometimes an ingredient. It is a sad reflection of my health these days that I buy fruit, because I should eat more fruit, and end up making cocktails out of them.

The watermelon in the fridge also gave me a chance to use some of the Captain Morgan Spiced Rum that I bought to replace the Bacardi White Rum that we’d run out of. I’m not sure whether I like it! Something tasted a bit artificial and strong when I used it in a Dark and Stormy the other day. But it tasted fine in this cocktail.

Looking up a recipe, most recipes are for JUGS of this, and the majority recommend freezing the watermelon first. And using a blender. We’ve got a NutriBullet and it’s a favourite among many kitchen appliances. It makes super creamy soups. Husband uses it for healthy shakes. And I think it whips up a rather nice cocktail.

Adapted from the folks at the Fitchen, this recipe makes enough for 4 glasses, or in our case, 2 glasses each!

Nutribullet Watermelon Daiquri (4 servings)

🍸 4 oz. spiced rum
🍸 2 oz grand marnier or cointreau
🍸 2 oz. fresh squeezed lime juice
🍸 2 cups of watermelon cubes (seedless makes it easier)
🍸 6 ice cubes

Blend it all up. Drink with pleasure.

Also: I’m super happy that I finally got coupe glasses (which also seem to be known as champagne saucers). They seem to be popular for serving cocktails these days.

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