July 28, 2011

proof rum, citrullus lanatus, Vol. 44


On Friday, you can either pack your gear and join the thousands of over-heated cars crawling their way to fun-filled times outside the city or stick around and party at Caribana. (www.caribana.com  www.torontocaribbeancarnival.com) Whether you are doing the salsa in the spicy streets of Toronto or roughing it in the great outdoors, you will need the proper bevies to quench your thirst. Today’s ‘Thursty’ watermelon ideas are sure to inspire and to refresh you.  To learn more about our brand visit www.proofbrands.com. ‘Like’ us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.



watermelon mojito lots of mint • 4 oz proof white rum  • 4 oz fresh lime juice (3-4 limes) • 4 oz watermelon juice* • 2 oz simple syrup** 
• eight 1-inch cubes watermelon, frozen

Place a mint sprig in each of your 4 glasses and muddle by crushing the mint against the side of the glass with a wooden spoon. Stir together rum, lime juice, watermelon juice and simple syrup in a large pitcher, then add watermelon cubes and remaining mint sprigs. Pour rum mixture into glasses. Serve immediately.

*Watermelon juice: To prepare watermelon juice, process peeled watermelon in a blender & strain.  
** Simple Syrup: Combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid, let cool and store in the refrigerator for up to 3 weeks.



Spiking a watermelon 101 This makes a great camping treat or a fun refreshment at a backyard gathering. Some sneaky people inject alcohol into their melon by using needles, but we prefer the straightforward method. Here’s how it works:


Taking a sharp knife, cut out a round plug (about the size of a proof bottle cap) from the top center. Dig out some of the flesh or mash it down with the handle of a wooden spoon, to help with the absorption of alcohol. Place the neck of the proof bottle inside the hole and let the watermelon slowly absorb the rum from the upturned bottle. 


When ready to serve, cut the top off the watermelon and scoop out the flesh with a melon-baller or spoon. You should eat the watermelon the same day. The same technique can apply to cantaloupes or melon dews, by using a smaller amount of alcohol.

TIP: For even better results you can remove some of the water from the watermelon by placing the melon on a rimmed tray or platter, then scoring diagonal gashes several inches apart all around the melon (cutting through the rind into the flesh) Place the watermelon in your refrigerator for at least an hour so that the moisture seeps through the side gashes and rises in the hole on top. Pour off this liquid before adding the alcohol)

IMPORTANT: If you are a resident of Ontario and unable to get your hands on a bottle of proof rum (in-store end of August), you can still try this trick with proof whisky! A proof whisky-filled watermelon is the Canadian answer to a Kentucky Watermelon. It rocks!



Chunky Watermelon Salsa  This is delicious served with any skewered chicken, seafood or fish 
1 lime • 2 cups 1/2-inch pieces seeded watermelon • 1 cup 1/2-inch pieces seeded peeled cucumber • 1/4 cup thinly sliced green onions • 2 tablespoons minced fresh cilantro • 2 teaspoons minced seeded jalapeƱo chili • 1 teaspoon sugar
Chop cucumber, green onions, cilantro and jalapeno. Add it to chopped watermelon. Drizzle with juice from 1 lime and 1 tsp sugar.



Watermelon skewers 6 oz feta cheese, in ¼” cubes • 8 oz watermelon cut into ½” cubes • ½ cup fresh mint leaves • good olive oil • good quality balsamic vinegar
Thread a feta cube, mint leaf, watermelon cube on a skewer and repeat. Place skewers on plate and drizzle with good quality olive oil and balsamic vinegar



Chilled Watermelon Soup (www.self.com by Joe Bonaparte) 6 pounds yellow or red seedless watermelon, diced (9 cups) • 2 tablespoons chopped fresh mint • 1 tablespoon sugar • 2 tablespoons fresh lemon juice • 1 cup Crush white wine or 3/4 cup water mixed with 1/4 cup sugar • 1 teaspoon chopped ginger • 8 teaspoons crumbled feta • 1/4 cup sparkling wine (or sparkling water) Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta. Using small sharp knife, cut peel and white pith from lime. Cut lime into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate at least 30 minutes. (Can be prepared 2 hours ahead. Keep refrigerated.) Serve chilled. (makes about 3 cups)



Cherry Street was on fire Sunday night. Not only did the Summerdaze party, sponsored by proof (www.ibizaunited.com) on the Cherry Street patio attract a huge crowd, the asian night market was in full swing just across the street.


The T&T Waterfront Night Market treated guests to an exciting outdoor culinary experience featuring a selection of Asian themed "street food" from over 150 vendors for an all out night market experience.  Added attractions included performers from different cultures for full evenings of entertainment on the public mainstage as well as a Glow and Shine car show reflecting the hip urban lifestyle of downtown Toronto! July 21-24 from 5pm to midnight) www.waterfrontnightmarket.com


If you happen to be in the Midland, Ontario area this weekend, stop in to see us at Scullys Crab Shack on Saturday afternoon. We will be serving watermelon mojitos and mint divines on the patio! (177 King Street, Midland, ON)


Weekend Forecast:
Saturday: Mainly sunny and a high of 30 degrees
Sunday: Mainly sunny and a high of 31 degrees
Monday: Isolated showers and a high of 30 degrees

Have a great long weekend!


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