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Watermelon Cooler Cocktail

Watermelon rum cocktail
Maureen Petrosky / TODAY

Chef notes

We are spoiled in the summer with all of the delicious fruits and vegetables. In fact belonging to a CSA (community supported agriculture) farm is a blessing and a curse. The curse part being we have to process A LOT of vegetables and fruit. So once we’ve had our fill of cooking, inevitably the ingredients make their way to the bar.

For this simple summer cooler you’ll need your blender. There are two ways to get great results with this cocktail; the most important thing is finding a perfectly ripe, sweet watermelon. Seedless is easier but you can de-seed yours as well. The goal is to avoid having anything in your glass that will cause you to choke.


The first method is to cube your watermelon (making sure there are no seeds), then freeze the cubes.  Just add the frozen watermelon cubes to your blender with the other ingredients and buzz up your cocktails.


If you don’t have time to freeze the watermelon, you can add ice to the blender with the rest of the ingredients, but this will water down your drink, so up the watermelon and the spirits a bit for a delicious toast this weekend.



  • 4 cups watermelon, (ripe, no seeds, cubed)
  • 1 cup rum (vanilla, coconut and pineapple rum all work well here)
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lime juice
  • 2 small watermelon wedges, for garnish


Freeze your watermelon cubes. Once frozen, place in the blender with all of the other ingredients and puree.