This fresh watermelon cocktail is a perfect summer beverage to enjoy in the sunshine! Watermelon Breeze is made with fresh watermelon, coconut water, and lime, and is spiked with rum and tequila – definitely full of summery flavor! And it takes mere moments to make – one might say it’s a breeze!
Don’t have time for Summer Rum Cocktails now? Tap the share icon in the bottom right of the screen then tap the heart icon ♥ to save it for later!
We have included affiliate links to valuable products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
A Fresh Watermelon Cocktail
Watermelon is one of those fruits that screams summer to me!
It brings back memories of our summer holidays in Larnaca, Cyprus where my dad is from, and all the Greek-Cypriot side of my family lives.
I remember sitting on the sandy beach with my sister, happily munching on a huge wedge of watermelon – we both still love this delicious fruit – one bite and it’s like we’re transported back in time!
Watermelon is also amazingly versatile!
Of course, eating it as a standalone fruit is yummy, but it is a great ingredient in summer salads – especially paired with salty cheeses like feta like our Watermelon Feta Salad with Lime-Cilantro Vinaigrette.
Or you could turn the flesh into smoothies, popsicles, slushies, granitas, or jelly!
In fact, I found these 50 Genius Things To Do with a Watermelon on Good Housekeeping, and the one that surprised me the most was grilling watermelon! One to try when we next light up the grill!
Watermelon Breeze Cocktail
You’re here for the fresh watermelon cocktail recipe, so let’s get to it!
You are going to need fresh watermelon which has had the rind cut off, the seeds removed, and cubed.
Chill the fruit first so that your cocktail is nice and cold when it comes to drinking it. Watermelon tastes so much better when it has been chilled.
To make Watermelon Breeze you just blitz the watermelon in a blender with coconut water, lime juice, coconut rum (for example, Malibu), and tequila, then pour it into a glass over crushed ice.
Garnish with some small watermelon wedges and sprigs of mint and enjoy! I told you it was a breeze to make!
This spiked watermelon cocktail is great for sipping by the pool, or in the garden on a hot summer’s day. I can just imagine it now!
More Watermelon Cocktails & Drinks
- Watermelon Lime Spritzer
- Watermelon Moscato Slushie Cocktail – Perfect for Sunny Summer Days!
- Refreshing Watermelon Vodka Slush Cocktail with Lime
- Frozen Watermelon Slush Mocktail (or Spike It With Booze!)
- Watermelon Kiwi Cocktail with White Wine
- This Refreshing Watermelon Mint Lemonade Is Perfect For Summer!
Watermelon Cocktail Making Supplies
Watermelon Cocktails For A Crowd
The recipe is also easy to upscale to serve in larger quantities at a party. PourWatermelon Breeze into a drinks dispenser and guests can serve themselves, filling up mason jars with this fruity cocktail.
Make sure to provide a bowl of watermelon wedges and mint sprigs for people to garnish their beverage.
Or you could use a melon baller and skewer the melon balls onto cocktail sticks/skewers for a fun cocktail stirrer.
Speaking of things on sticks – this is one of my favourite ways of serving party food.
Anything easy to pick up and eat with a cocktail is a winner in my book.
I already mentioned the watermelon and feta combo earlier, so why not cut cubes of the cheese, and skewer them on bamboo skewers (because they look pretty!) with a piece of watermelon?
This could be as simple as a cube, or a ball of melon, or use a cookie cutter to cut cute hearts, stars, or other shapes.
For more substantial party food, make a pot of Slow Cooker Hawaiian Pulled Pork which is full of tropical flavour too.
Virgin Watermelon Breeze (Mocktail)
If you want a cocktail with watermelon, but without the alcohol, then all you need to do is just leave the rum and tequila out of the recipe – simple! That turns it into a mocktail which is perfect for kids, and non-drinkers.
For non-drinking adults who would still like the flavor of booze in their drink, there is the option of non-alcoholic spirits which are worth trying!
Check out Lyre’s which are available around the world, and you can find them on Amazon too.
- 6 cups cubed chilled watermelon, seeds removed
- 1 cup Coconut Rum (e.g, Malibu)
- 1 cup of Tequila
- 1 cup Coconut water
- Squeeze of fresh lime
- Crushed ice
- Sprigs of mint
- Watermelon wedges
- Put all ingredients in blender.
- Blend until smooth.
- Pour over ice
- Garnish with mint and watermelon
To turn this cocktail into a mocktail, simply omit the alcohol - rum and tequila.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 46mgCarbohydrates: 26gFiber: 2gSugar: 21gProtein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself. This data was provided and calculated by Nutritionix on 5/30/2019
What Can I Do With Watermelon Rind & Seeds?
You might think that the rind and seeds of watermelon are only fit for the trash or compost (or for feeding to chickens – my great grandfather used to do that with the watermelon rind) but you would be wrong!
You can roast the watermelon seeds much like you would pumpkin seeds. Pick out the black seeds (discard the small white ones) and wash off any excess watermelon. Drain and spread out on a baking sheet to dry. Then spray with some cooking oil, and sprinkle with salt. Roast at 160C/325F/Gas 3 for 10 – 15 minutes, or until toasted. You could add other flavours like cinnamon, chili powder, or some fresh dried herbs. Watermelon seeds would also add a fab crunch texture to salads.
As for the rind, this involves a bit more work. As I mentioned I’m of Greek-Cypriot descent, and on visits to relatives, we would often be served glykos which are sweet whole fruit preserves. I remember eating apricots, walnuts, watermelon rind, and cherries. The preserved fruit would be served on tiny forks, on small plates, alongside a glass of water. I’ve never made them myself, but Ivy at Kopiaste has made several kinds, including Glykos Karpouzi – karpouzi is Greek for watermelon.