- 1 small local watermelon, cut into 1-inch wedges
- 2/3 cup Dirty Water Distillery’s WhatKnot Rum
- 2 tablespoons triple sec
- 2 tablespoons local honey
- 2 limes
- Hippy Pilgrim’s Jalapeno salt
Place watermelon wedges in an even layer in a shallow storage container or baking dish. Whisk together rum, triple sec, honey, and the juice of half a lime, and pour over. Cover and chill overnight.
Arrange wedges on a serving platter…(drain off excess liquid—chef’s treat!) and sprinkle with jalapeno salt to taste. Cut remaining lime into wedges to accompany and serve.