Watermellons are about %80 water, so in order to properly saturate the fruit
of the watermellon with liqour try this:
Drill or carve a hole in your mellon, making sure that the mellon is resting
on a flat side (bottom) and you drill the hole on the "top". Making sure that
the watermellon is sitting flat, means not rolling all over the place so the
liquids spill out.
When you drill the hole, make it large enough to be able to pour easily into
and save the rind that you remove after you have "drilled" so you may "recap"
Your watermellon.
Since watermellons contain so much fluid, you may want to drain a bit of it
out before filling with liqour. Do this by tipping the watermellon untill the
hole is on the bottom and capure the juice in a glass. If no juice comes out,
take a long kitchen device of some sort and insert it in the hole, stirring
around to loosen up some of the liquids. This step is entirely optional.
Fill the mellon with the liqour of your choice, I like rum, others like vodka
and still others prefer everclear. Recap the mellon and let it rest for at
least six hours. This resting period lets the fruit become impregnated with
the alcohol and lets the alcohol obtain a watermellon flavor.
After six hours, uncap the melon and pour out of the hole. I have a friend
that has a spigot off of a resturant lemonaid container. He puts the mellon
on end and slices the top off of it, drains some of the liquid and adds the
liqour. He puts the top back on and stes it in a special stand he has built
so it stays upright. When he deem is "cooked" he just screws the spigot into
the bottom and people can pour their own, like a water cooler!
This is always a fun thing to do, but exersize caution, it will get you messed
up!! I find the fruit to be the best.
Good luck