Watermelon Basil Mojito

How to Make Watermelon Basil Mojito

1. 1

   Step 1: Make the watermelon-basil base

   Toss the cubed watermelon, basil leaves, lime juice, and simple syrup into a blender and pulse until smooth and fragrant. Taste and adjust sweetness or lime if needed; you want a bright, balanced puree that’s sweeter than straight watermelon because it will be diluted by ice and soda.

   For this step

   • 3 cupsSeedless watermelon, cubed
   • 20 leavesFresh basil leaves
   • 1/2 cupFresh lime juice
   • 1/4 cupSimple syrup (1:1 sugar to water)
   
2. 2

   Step 2: Strain and combine with rum

   If you prefer a smoother cocktail, press the puree through a fine mesh sieve into a pitcher; otherwise keep the pulp for a rustic texture. Stir the strained (or unstrained) watermelon mixture together with the white rum until evenly combined.

   For this step

   • 1 cupWhite rum
   
3. 3

   Step 3: Prepare glasses

   Fill four highball glasses about three-quarters full with crushed ice right before serving so the drinks stay icy and bright. I like to give each glass a quick spin in my hand so the ice settles evenly and looks inviting.
4. 4

   Step 4: Divide the mix over ice

   Pour the watermelon-rum mixture evenly into the prepared glasses over the crushed ice, leaving room at the top for a splash of soda. Give each glass a gentle stir so the flavors lift through the ice without losing too much fizz later.

   For this step

   • 4 cupsCrushed ice
   
5. 5

   Step 5: Top, garnish, and serve

   Top each cocktail with a splash of club soda for effervescence, garnish with a lime wheel and a basil sprig, and serve immediately. I always clap the basil sprig between my palms to wake up the oils before tucking it into the glass—tiny touch, big aroma.

   For this step

   • 1 1/2 cupsClub soda
   • 4 slicesLime wheels (for garnish)
   • 4 sprigsBasil sprigs (for garnish)
   

1. Toss the cubed watermelon, basil leaves, lime juice, and simple syrup into a blender and pulse until smooth and fragrant. Taste and adjust sweetness or lime if needed; you want a bright, balanced puree that’s sweeter than straight watermelon because it will be diluted by ice and soda.
2. If you prefer a smoother cocktail, press the puree through a fine mesh sieve into a pitcher; otherwise keep the pulp for a rustic texture. Stir the strained (or unstrained) watermelon mixture together with the white rum until evenly combined.
3. Fill four highball glasses about three-quarters full with crushed ice right before serving so the drinks stay icy and bright. I like to give each glass a quick spin in my hand so the ice settles evenly and looks inviting.
4. Pour the watermelon-rum mixture evenly into the prepared glasses over the crushed ice, leaving room at the top for a splash of soda. Give each glass a gentle stir so the flavors lift through the ice without losing too much fizz later.
5. Top each cocktail with a splash of club soda for effervescence, garnish with a lime wheel and a basil sprig, and serve immediately. I always clap the basil sprig between my palms to wake up the oils before tucking it into the glass—tiny touch, big aroma.