1 watermelon (optionally seedless) 16 oz. rum 20 oz. triple-sec (optionally 8 oz lemon juice substitute 8 oz. with cherry liquer)
Cut off top third of watermelon. Scoop red portion of pulp, from both halves, and extract juice by pressing through a sieve. For each 100 oz. (12 c) of juice add 16 oz. of rum, 20 oz. triple-sec and 8 oz. lemon juice. Cool.
Make a stand from the hollow top third by slicing off the top 1/6. Serve cooled punch in the hollowed-out watermelon on stand.