Bloody Mary Watermelon Bar

Ingredients:

Drinking cups

• 1 seedless watermelon weighing 8-9 kg.

Snack bowls

• 3 seedless watermelons weighing 1.5 - 2 kg

Bloody Mary and appetizers

• 1 seedless watermelon weighing 8-9 kg.
• 2/3 cup prepared horseradish
• 2/3 cup Worcestershire sauce
• 1/3 cup hot sauce
• 2.5 tbsp celery salt
• 2 bottles of 2 liters of tomato juice, chilled
• 1 bottle (750 ml) of tequila, chilled
• 1 bottle (750 ml) of chilled water
• Special equipment: pineapple knife

Innings

• Crispy bacon, beef jerky, carrot sticks, celery sticks, lemon wedges, pickled green beans, pickled okra, gherkins, Colby-Jack cheese cubes

Preparation:

1. Drinking cups:
   
   Place the watermelon on its side (tail facing left or right) and cut it in half crosswise to create two tall halves. Trim a small flat piece of rind from the bottom of each half to help it stand upright, then stand each half upside down.
   
   Using a pineapple knife, remove the pulp from the center of each half; the remaining pulp will help hold the bottles of alcohol. Set the center pulp aside for another use.
2. Using a small paring knife, make zig-zag cuts along the edges of the watermelon bowls. Place each watermelon half in the freezer for 6 hours or overnight.
3. Snack bowls:
   
   Place the watermelon on its side (tail facing left or right) and cut it in half crosswise. Trim a small flat piece of rind from the bottom of each half to help it stand upright.
4. Insert an immersion blender into the watermelon pulp. Gently press and blend, moving the blender downwards and in a circular motion to create a puree in the center. As most of the watermelon pulp loosens, move the blender outwards until almost all of the pulp is blended, leaving a thin layer before the rind.
5. Strain the juice into a large bowl. Repeat with the remaining watermelons. Set the strained juice aside.
6. Using a small paring knife, make zig-zag cuts along the edges of the watermelon bowls. Pat the insides dry with paper towels and set aside.
7. Appetizers and Bloody Marys:
   
   Place the remaining large watermelon on its side (tail to the left or right) and cut off a small flat piece of rind from the bottom so the watermelon lies flat on its side. Cut off a 10 cm slice from the top, exposing the flesh.
8. Transfer the watermelon to the sink (to prevent splashing). Insert an immersion blender into the flesh. Gently press and blend, moving the blender downwards and in a circular motion to create a puree in the center. As most of the watermelon flesh loosens, move the blender outwards until almost all of the flesh is blended, leaving a thin layer before the rind.
9. Strain the juice into a large bowl with the juice from the previous watermelons. Using a small paring knife, make zig-zag cuts along the edge of the watermelon.
10. Pour 1/4 cup of watermelon juice into a large pitcher or bowl. Add horseradish, Worcestershire sauce, hot sauce, celery salt, and 1.5 tablespoons of salt and stir.
11. Add 1 bottle of tomato juice and 8 cups of watermelon mixture to a large watermelon bowl. Chill the remaining watermelon mixture in the refrigerator.
12. Insert tequila and vodka bottles into frozen watermelon bottle caps. Fill the smaller watermelon bowls with appetizers. Add Bloody Mary mix and the remaining bottle of tomato juice to the larger watermelon bowl as needed.
13. Innings:
    
    Fill a glass with ice cubes. Add equal parts of your choice of spirit and Bloody Mary mix. Top with your desired appetizers.