Watermelon Vodka Gimlet

Supporting preparation and ingredient notes: Wash and scrub the whole watermelon under running water before cutting, and use clean equipment. Juice the watermelon. The simplest version is plain watermelon juice frozen as-is; it works without any other ingredient. For a brighter, more seasoned rock, add the juice of about 4 limes and fully dissolve 2 g salt per 1 L watermelon juice. The lime and salt are optional flavor boosters, not requirements; taste before freezing because lime size and acidity vary. Sea salt is preferred, but another food-grade salt may be used. Freeze solid in approximately 2-inch (5 cm) whiskey-ice molds, then transfer the rocks to an airtight freezer-safe container or bag. Keep continuously frozen at 0°F (-18°C) or below and use within 3 to 4 weeks for best quality. If using the optional salt pinch, add it with the other ingredients before shaking. Do not add salt after straining or serving. If the watermelon rock was made with salt, the extra pinch is usually unnecessary. Greenhouse Watermelon Vodka is the original product, if available. For a basil-accented variation, use GREY GOOSE Essences Watermelon & Basil; at 30% ABV and with basil, it is not identical to the original build.