On a hot, summer evening in San Antonio, there are few things quite so refreshing as a waiter strolling up to your table with a dripping glass pitcher of mojitos; icy, limey and packed with mint.
Here’s a recipe that includes all of the above, with the addition of watermelon, which adds another dimension of flavor and refreshment. This recipe comes from Rebecca Rather’s book, “Pastry Queen Parties,” and she credits the recipe to cocktail specialist David Alan. Rather suggests having the elements to this drink, including chilled glasses, ready for friends after a dazzling day under the Texas sun.
1/4 cup agave nectar
1/4 cup freshly squeezed lime juice
Handful fresh mint leaves
1 cup light rum
1/2 cup aged rum
Per drink: 3 or 4 chunks peeled, seeded ripe watermelon
Watermelon slices and sprigs of mint, for garnish
To make the base: Add the agave nectar, lime juice and mint leaves to a large glass pitcher and lightly bruise the leaves with a wooden spoon or muddler. Add both rums.
For each drink: Add the watermelon to a tall, 8-ounce glass and lightly mash with a wooden spoon or muddler. Add a generous amount of ice and fill the glass two-thirds full with mojito base. Top off with club soda and garnish with a slice of watermelon and a sprig of mint.
Makes 8 drinks
From “Pastry Queen Parties” by Rebecca Rather; cocktail recipe from David Alan