Pack a Punch: Cool down with this watermelon marg

The pick of the melon crop is the consolation prize for those stuck in town during scorching August. Here, thirst-quenching watermelon does double-duty as an ingredient in a margarita and a rustic punch bowl that’s sure to impress party guests.

Watermelon-Ginger Punch

6 to 8 servings

1 7-to-8 lb. seedless watermelon
1 4-inch piece fresh ginger, peeled and cut into ½-inch pieces
1 cup silver tequila
¼ cup orange liqueur (such as Cointreau)
¼ cup lime juice
1 Tbsp. kosher salt
1 tsp. sugar
1∕8 tsp. ground ancho chile pepper
1∕8 tsp. freshly ground black pepper
1 lime, cut into thin wheels
1 cup ginger beer (such as Fever-Tree)

• Wash the outside of the watermelon. Cut off the top third of the watermelon and set aside. Trim a small slice of rind from the bottom of the larger section of watermelon to create a flat surface.
• Use a melon baller to form 10 watermelon balls. Place on a parchment-lined tray and freeze.
• Scoop out the remaining flesh from both watermelon sections and place in a large bowl. Refrigerate the larger watermelon shell.
• Using a blender or food processer, work in batches to purée the watermelon flesh and the ginger. Strain through a fine-mesh sieve over a large bowl. Using a spoon or a rubber spatula, press out as much juice as possible (about 10 to 12 cups). Stir in the tequila, orange liqueur and lime juice. Refrigerate until chilled.
• Meanwhile, prepare the glasses. First, make a salt rim mixture by combining the salt, sugar, ground ancho chile and black pepper in a shallow saucer. Set aside. Slide a lime wheel around the rim of each glass. Invert the glass so that the rim faces down at a 45-degree angle. Rest the outer rim of the glass on the salt mixture in the saucer and rotate until coated. Repeat with the remaining glasses.
• To serve, stir the punch and pour it into the chilled watermelon shell. Top with the ginger beer and the frozen watermelon balls. Ladle the punch into the glasses and garnish each with a lime wheel.