Gumball Machine Melon Cocktail Keg Food

DOUBLE WATERMELON KEG

Steps:

• For the bottom keg: Choose the wider of the two watermelons. Cut a thin slice from the bottom of the watermelon's rind (but not into the flesh) so that the watermelon will sit upright. Invert an 8-inch-wide bowl over the top, like a hat. Using the bowl as a guide, score around the circumference of the watermelon with a serrated knife. Remove the bowl and use the scored line as your guide to cut the top off the watermelon. Carve a line between the flesh and rind as far down as you can go and score down the center of the flesh. Use a large serving spoon to scoop out the flesh in two big pieces as best as you can. Slice the scooped flesh into 1-by-7-inch sticks and transfer to a small baking sheet. Freeze until firm, about 4 hours. (These are your cocktail stirrers.)
• Bevel the edge of the watermelon with a paring knife, holding it at a 45-degree angle. Place the second watermelon on top to check the fit. Trim the bottom watermelon as needed so the second watermelon rests securely on top.
• For the top keg: Place the second watermelon in a small bowl to stabilize it, and with a sharp paring knife, carve out a circle in the top to make a lid as you would when carving a jack-o'-lantern. Puree the flesh of this watermelon using an immersion blender or drill technique, explained below.
• To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert the immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree the flesh, leaving just a thin wall of flesh lining the rind.
• To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree the flesh, leaving a thin wall of flesh lining the rind.
• Pour the pureed juice from the watermelon through a fine mesh strainer, discarding any pulp and seeds; you should have 6 to 7 cups of strained juice.
• Insert a tap into each of the watermelons according to the package directions. Pour the watermelon juice, grenadine, lime juice and 2 cups tequila in the bottom keg. Pour the orange juice and remaining tequila in the top keg. Chill for 2 hours before serving.
• To serve: Stack the kegs. Fill tall glasses with ice. Pour in equal parts of the orange mixture from the top keg, then the watermelon mixture from the bottom keg and a top-off of cold seltzer. Serve each drink with a frozen watermelon cocktail stirrer.

PAINKILLER COCKTAIL KEG

Steps:

• Whisk or shake together the rum, cream of coconut, pineapple juice, triple sec and nutmeg until well combined (see Cook's Note). Chill for at least 2 hours.
• Meanwhile, cut the stem off the pineapple. Using a pineapple corer, twist into the top of the pineapple but don't cut all the way through to the bottom. Pull out the pineapple rings and reserve for drink garnishes. Use a paring knife to cut away as much of the remaining core in the pineapple as possible. Insert a fruit keg tap into the pineapple following the manufacturer's instructions. Replace the stem on top of the pineapple like a lid and refrigerate until ready to use.
• Shake the chilled drink vigorously. Pour through a fine-mesh strainer into the hollowed-out pineapple.
• To serve, pour about 1/4 cup of the drink mixture over ice in a glass and top with some pineapple soda. Garnish with a pineapple ring and serve.

PINEAPPLE KEG

Steps:

• Slice off the top of the pineapple and set aside. Use a pineapple corer to remove the flesh of the fruit and transfer to a bowl. Use an apple corer to make a hole for the keg tap about 2 inches from the bottom; insert the tap. Freeze the hollowed-out pineapple for 2 hours.
• Add 2 cups of the cut-up pineapple flesh to a blender along with the coconut cream and orange juice. Blend until smooth. Pour into the hollowed-out pineapple, then stir in the white rum. Replace the top of the pineapple and serve.

GRASS ROOTS BATCH COCKTAIL

Steps:

• Add a slice of fresh grapefruit to the bottom of a 60-ounce pitcher. Fill a quarter of the pitcher with ice. Add another slice of grapefruit and another layer of ice. Repeat this until the pitcher is full, ending with a slice of grapefruit on top. Pour in the grapefruit juice, elderflower liqueur and bourbon and stir. Add any remaining grapefruit slices, reserving 2 for garnish.
• Slice the 2 remaining grapefruit slices into half-moons and place on the rims of tall pint glasses or wine glasses. Fill the glasses with ice, then fill them halfway with club soda. Top with batched Grass Roots mix and stir. Straws optional!

WATERMELON PUNCH KEG

Steps:

• Cut a thin slice from the bottom of the watermelon rind (but not into the flesh) so the watermelon will sit upright. With a sharp knife, carve out a circle in the top of the watermelon to make a lid, as you would when carving a jack-o'-lantern.
• To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon; you should have between 6 and 7 cups.
• To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon, and strain, discarding any pulp and seeds; you should have between 6 and 7 cups of strained juice.
• Insert a tap in the empty watermelon according to the package directions. Pour the watermelon juice, wine and vodka into the watermelon and top with the lid. Refrigerate until the watermelon and punch inside are well chilled, at least 2 hours.

COOL MELON COCKTAIL

Steps:

• Refrigerate melon chunks in a large covered container several hours or until very cold. Place chilled melon into a blender or food processor process until melon liquefies and is smooth.

MELON BALLER

Steps:

• Combine melon liqueur and prosecco in a champagne flute. Next wrap a melon ball with a thin slice of proscutto, and skewer it with a cocktail pick. Lay the meat garnish atop the bubbly beverage,hold with one pinkie extended in the air as if you are refined and toast your new favorite cocktail. Sip, bite, repeat.