Ingredients:

1 750 Bacardi Limon Rum
10 oz. Cointreau
64 oz. fresh-pressed watermelon juice
32 oz. fresh lemon sour

Directions:

1. Combine above ingredients and refrigerate for at least 6 hours.
   
2. When ready to serve, place in a punch bowl with an ice mold.
   
3. Add fresh melon balls, sliced lemons and frozen blueberries.
   
4. Serve in ice-filled goblets.

• For a festive presentation, use the hollowed watermelon as a serving bowl.
  
• Use a juice extractor or a fine sieve to press the watermelon juice.
  
• To make fresh sour simply mix 2 parts fresh, filtered lemon juice with 1 part simple syrup.
  
• To make simple syrup, dissolve an equal amount of granulated sugar in boiling water (i.e., 2 cups sugar dissolved in 2 cups boiling water) and then allow to cool. Store in a clean bottle in a cool place.

Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com

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