The Watermelon Soju Punch, or in Korean terms, Subak Soju Hwachae, is a delightful combination of two cherished Korean beverages - subak hwachae and subak soju. In Korean, "subak" stands for watermelon, and the punch, served in the natural shell of a hollowed-out watermelon, contains a blend of watermelon juice, lemon-lime soda, lemon juice, soju, Campari, and two variants of milk. This blend creates a punch that is fruity, slightly tart, somewhat creamy, and altogether refreshing.

For many Koreans, including myself, watermelon is closely linked to summertime. Watermelons are carried home by office workers in special braided carriers for a fresh treat in the evening, or they are offered by guests as a prized token, particularly those melons that are wrapped in bow ties and sold in department stores.

In Korea, watermelon is featured in two popular beverages – watermelon hwachae and watermelon soju, both extremely refreshing punches perfect for any gathering. An interesting twist to these drinks is the incorporation of the watermelon as not only the prime ingredient but also as the serving container.

Hwachae, meaning "flower water" in Korean, is a fizzy, fruit-based dessert that has a milky texture. It traces back to the Joseon Dynasty, where it was a favored item during royal banquets, often dressed up with flowers. Traditional hwachae was a blend of sweetened water, which gets its flavoring from honey or omija, a five flavor-berry, and various fruits like pear. It may also contain a range of fruits, from apples, strawberries, and peaches to tangerines, yet the most favored variant is that made with watermelon. In this version, watermelon is cubed, turned into balls, or pureed, then mixed with milk, other fruits, honey, 'cider' – a Korean variant of Sprite, and lots of ice.

The alcoholic counterpart of this is subak soju, or watermelon soju. A mix of soju, the iconic Korean distilled spirit, fresh watermelon juice, and ice makes for a rejuvenating, large format cocktail. Similar to hwachae, it's served in a watermelon for practical serving and enhancing the party mood.

I prefer a blend of the fruity punch and the boozy soju to create the ultimate crowd-pleaser, large-format watermelon cocktail. A hint of Campari and a pinch of salt balance the sweetness, and a pairing of milks – wholesome and sweetened condensed – lend the punch a delicate creamy texture.

The crowning touch is presenting this in the hollowed watermelon, with abundant straws and glasses for everyone.

Creating this watermelon delight involves blending a small seedless watermelon, 1½ cups of lemon-lime soda, a cup of soju, 6 Tbsp fresh lemon juice, 2 Tbsp Campari, a quarter tsp kosher salt, ¼ cup each of sweetened condensed and whole milk, a cup of frozen blueberries, and mint for garnish. The carefully hollowed watermelon then serves as the perfect vessel, filled chilled with the juice mixture and garnished with mint before ladling into ice-filled glasses for serving. Truly devouring summer on a hot day.