When I was a bartender I was never once asked to make a mojito. If I had been, I would have had no idea what the customer was asking for. Those were sad times. Now it’s the rare bar that doesn’t have some type of mojito on their specialty drink menu.
Today there are so many variations to the original minty-lime drink. It can be adapted to any season. One of my personal favorites is the pear mojito, which I’ll wait to enjoy till the fall. Since it’s summer, today I went with watermelon. I have had watermelon mojitos in restaurants where the watermelon was muddled along with the lime and mint leaves. This is an acceptable approach, but I find the bits of melon sucked up through the straw a bit unsettling. I prefer to use a puree.
- 1/2 lime, sliced
- 4 or 5 mint leaves
- 2 teaspoons agave nectar or 1 tablespoon superfine sugar
- 4 ounces watermelon puree (from about 1/4 pound watermelon)
- 2 ounces white rum
- Coarse sugar and watermelon slice for garnish (optional)
- If you want a sugared rim, dip the rim of a pint glass in water or rub it with a lime wedge. Then roll it in some coarse sugar.
- Place lime slices, mint and agave nectar or sugar in the bottom of the glass. Mash them together using a muddle or wooden spoon.
- Stir in watermelon puree and rum. Add enough ice to fill glass.
- Garnish with a slice of watermelon, if desired. Serve immediately.
I make my mojitos with agave nectar. It’s sweeter and less glycemic than sugar, and, as it’s already a liquid, it doesn’t need to be dissolved first. If you can’t find it or would prefer not to use it, superfine sugar or simple syrup will work well too.
This recipe is easily scaled to the number of servings you're going to make and can be made hours ahead of time. Just store it in the refrigerator till you're ready to serve it. It's also great without the alcohol, so if you'll be serving a mixed crowd (kids and adults, maybe?) you can add the rum to the individual servings instead of to the entire batch.