Kentucky Watermelon

1 medium-sized watermelon
1 pint and a half of good straight bourbon

Rest the melon on a rimmed tray or platter, then score diagonal gashes
several inches apart all around the melon, cutting through the rind into
the "meat." Take a sharp knife and cut out a conical plug from the top
center. This cone should be about two inches in diameter and about six
inches long when it is withdrawn from the melon. Place the tray with the
melon in your refrigerator for at least an hour, maybe longer. Moisture
will seep out during this process through the side gashes and will rise
in the hole left by the cone. Pour off this liquid out of the cone and
fill the hole slowly with straight bourbon. Return the melon on its tray
to the refrigerator, chill thoroughly, and keep adding bourbon
periodically. Serve the melon sliced, or as a coconut-garnished melon
ball dessert.

Kentucky Watermelon should be popular as a de luxe picnic treat, too.
Just pack the whole melon in ice until you're ready to serve.
(nutritional info not available)

source: Dessert Du Jour

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