3 Amazing Cocktails for National Watermelon Day

In a shaker tin, gently muddle the raspberries. Add the remaining liquid ingredients, except the ginger beer. Add ice and shake vigorously to combine and chill. Strain into a mule mug filled with fresh ice and top off with ginger beer. Garnish with a mint sprig and raspberries, then serve.

Lay the watermelon on its side and assess which end would be a better base if you were to stand it on its end. Using a chef’s knife, slice off a small bit of the rounded end to create a flat edge, being careful not to cut through to the flesh. Slice off the opposite end to create a “lid” and stand the watermelon upright. Using a large spoon or ice cream scoop, hollow out the watermelon, being sure to save the flesh and any juices. Transfer the flesh to a blender and lightly purée, enough to liquefy the mixture. Strain through a fine-mesh strainer to remove any pulp. In a separate bowl, combine  the Patrón Silver, watermelon juice, lime juice, simple syrup and salt, and stir to thoroughly combine. Return the contents to the watermelon for service and add ice to chill. Use a “watermelon tap” if you have such a device or use the watermelon as a punch bowl, ladling out the punch. 

Alternately, skip the watermelon bowl altogether and use a punch bowl.

In a blender, blend the watermelon, lime juice, sugar and mint leaves until smooth. Transfer the mixture to a 9-by-13-inch baking dish. Freeze for 2 or 3 hours, then begin to lightly scrape the top frozen layer. Return the pan to the freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the periodic scraping process until the entire mixture is shaved. Store in the freezer covered in plastic wrap until ready to serve. Right before serving, add the Patrón Silver, then pour into coupe glasses and serve.