My batch of watermelon syrup has been calling my name lately and I haven’t used it with a rum recipe yet, so I give you the Watermelon Mojito.
It’s Saturday and I’m feeling like something easy to put together and a little light. We usually go for long bike rides on Saturday, but with the forecast, we skipped it and worked on the house. And while we weren’t outside, that watermelon syrup looked tempting in the fridge so I knew I had to play with it.
I’m keeping it simple here, close to the original mojito in proportion and flavor except that I’m subbing out watermelon simple syrup for regular simple. It’s a subtle variation, but something that goes well with the white rum.
It actually makes me wish I had some frozen watermelon in the freezer to use for a watermelon daquiri, but we’ll save that for another day.
I did dress up the recipe with pickled watermelon to add just a bit of tang to the fragrance and taste of the cocktail, but all in all, it’s a day where things needed to be simple and quick. And there’s nothing wrong with a simple riff on a classic using just what you have on hand.
Sometimes it’s nice not to have to make a hundred special ingredients for a cocktail. Especially when there are other things on your agenda that you want to do on your day off.
One note – this is the usual fresh watermelon syrup that I make by combining fresh watermelon with sugar in a Ziploc bag and letting it sit 12 to 24 hours – or until the syrup is lovely and thick. I then strain it, add a little vodka to keep it fresh and pop it in the fridge. This is a simple that doesn’t keep as long as others and does lose its potency, so use it within a week or two for best results.
If I made this again, I would likely use frozen watermelon cubes instead of ice in the serve, but this was a spur of the moment cocktail, not a complex planned out one.
If you’re not someone who loves mojitos, try this Watermelon Gimlet (it’s amazing and easily batchable) or this Jalisco Mule – a watermelon tequila mule.
Watermelon Mojito
Ingredients
- 2 oz white rum
- ¾ oz watermelon syrup*
- ¾ oz fresh lime juice
- Barspoon of pickled watermelon juice
- 6 mint leaves
- Soda water to top
- Garnish: mint, lime wheels and pickled watermelon rind
Instructions
- Combine mint leaves, simple and lime juice in the bottom of a mixing tin for a short muddle. Add rum, the pickled watermelon juice, ice and shake briefly. Strain into an ice-filled (or frozen watermelon-filled) highball glass with a few mint leaves in it. Top with soda and garnish with lime wheel, pickled watermelon rind and fresh mint. Try to sip it slowly. Or just leave everything out to make a second one.
