It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
You’d be hard-pressed to find something as deeply satisfying and refreshing as eating a fat wedge of watermelon on a hot summer afternoon. Since mid-July in New York means unbearable heat, icy cold watermelon with its ruby flesh and sweet, sticky juice is now the most fashionable cocktail ingredient of the summer.
This fruit salad of a cocktail is juicy, colorful and offers real refreshment. Muddle fresh mint and lime with watermelon and pineapple chunks as the mojito base. Shake with white rum and pineapple juice, and pour into a couple of hefty glasses with lots of ice. It’s your favorite summer fruits against a backdrop of classic mojito flavors. And the best part about this cocktail? You’ll have plenty of fresh fruit leftover for eating.
Bottoms up, folks.
Recipe courtesy Chuck Hughes
- Fresh mint sprigs, plus more for garnish
- 1/4 cup seedless watermelon cubes (1/2 inch)
- 1/4 cup pineapple cubes (1/2 inch)
- 1 lime, quartered into wedges, plus more wedges for garnish
- Ice cubes, as needed
- 3 ounces or 3 shots white rum
- 1/2 cup pineapple juice
- Dash sugar cane syrup or simple syrup
Using a mortar and pestle, crush or muddle some fresh mint. Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing. Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine. Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
Still thirsty? Check out more summery cocktails on Cooking Channel.