Spring and Summer will never be the same– courtesy of a Watermelon Mojito. Describing this drink as pure freshness wouldn’t do it justice. Justice would be you having to fly to Havana, drive to the iconic National Hotel, head out back, find a seat overlooking the Malecon, and sip away on this updated version of the Cuban classic while watching the sunset over Havana. Only, then would there be justice.
Okay, so maybe that’s doing a bit too much but the point I am trying to make is this needs to be your go-to drink for this spring and summer. And for the record, I know it’s still very early but with the President’s recent trip to Cuba, I foresee rum becoming the new spirit staple. So why not be ahead of the curve.
- 4 large mint leaves
- 1/2 lime
- 1 tablespoon superfine sugar
- 4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
- 2 ounces white rum
- 1/2 cup ice cubes
In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with mint mint and/or lime.
‘Plated or Poured’ is our weekly food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
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