Rum-Spiked Watermelon

1 large watermelon
1 750-ml bottle of white rum, chilled
2-3 large Ziploc bags

1. At least 4 hours before serving, cut up the watermelon. Discarding the rind, cut the flesh into single-serving triangular slices.
2. Divide the slices between 2-3 Ziploc bags (however many you need) and pour an equal amount of rum into each bag.
3. Place bags in a cooler and let sit for at least 4 hours.
4. Remove watermelon from bag and discard excess liquid. Serve slices in a bowl or on a plate.