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Image / Editorial

Imen McDonnell’s Bertha’s Revenge Gin-Infused Watermelon


by IMAGE Interiors
19th Jun 2016

Bertha's Revenge gin-infused watermelon

Imen McDonnell’s Bertha’s Revenge Gin-Infused Watermelon

Bertha's Revenge gin-infused watermelon

Just add the botanical flavours of Bertha’s Revenge Irish milk gin to the flesh of a watermelon, and voil?, you have the perfect edible cocktail.
Serves 4-6


INGREDIENTS

1 bottle (70cl) of Bertha’s Revenge Irish milk gin
1 medium watermelon

TO MAKE

1 If your watermelon does not have a flat side that allows it to rest securely on the counter, slice a small portion of the rind off lengthwise to create a flat surface and stabilise it on the work surface.

2 Remove the cap from the gin and use it to trace a circle on the top-centre of your watermelon.

3 Carefully cut out this circle of watermelon skin with a sharp knife and remove to form a hole. This is where the neck of the gin bottle will fit while the fruit infuses. Save the piece of rind to use as a plug for later if you will be transporting the watermelon.

4 Use a small spoon to hollow out the area inside the hole so that there is room for the entire neck of the bottle of gin. To test the fit, put the cap back on the bottle and turn it upside down, inserting the entire neck of the bottle into the watermelon. Make sure it can rest securely in this position. Take the bottle out of the watermelon and remove the cap.

5 Right now the hole in the watermelon should be facing up towards you. Rotate the watermelon away from you (about 45?) so that the hole is facing straight out at an angle to the side. Carefully angle the open bottle of gin and fully insert the neck of the bottle into the watermelon, moving quickly to minimise spilling.

6 Carefully rotate the watermelon back to its original stabilised position so that the hole is pointing upward again. The bottle should now be completely inverted into the fruit. Allow it to infuse for 12-24 hours at room temperature.

7 Once the gin has infused into the watermelon, refrigerate until cold (if preferred), then cut into slices and enjoy responsibly!

Recipes and food styling by Imen McDonnell
Photography by Nathalie Marquez Courtney
Home economist Agnes Bouchier-Hayes


Discover all of Imen’s delicious seaside recipes, from her take on the famous East coast crab boil, to roasted oysters and flame-licked fish, in the July/August issue of Image Interiors & Living, on sale now.

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