The Story Behind The Zacapa No. 23 Watermelon Mojito

A rum Mojito is a classic response to hot weather days, but the addition of seasonal watermelon provides rounded sweetness and extra juiciness. Zacapa No. 23 Rum provides a robust, spiced base. Pro tip: Muddle the mint rather than tear it to seamlessly release the aroma without bitterness. Top the beverage with fizzy club soda to add bubbles, but don’t overdo it — watermelon already adds a bit of dilution on its own. Though this drink would typically be served in a highball or Collins glass, a large coupe adds a festive, photo-worthy feel. 

Ingredients

  • 1 ½ ounces Zacapa No. 23 Rum
  • ¾ ounce simple syrup
  • ¾ ounce lime juice
  • 6 watermelon cubes
  • 5–10 mint leaves
  • Club soda, to top

Directions

  1. Cut watermelon into one-inch cubes, remove seeds, and set aside.
  2. Combine rum, simple syrup, lime juice, watermelon cubes, and several mint leaves in a cocktail shaker.
  3. Muddle ingredients until watermelon is mostly liquid.
  4. Pour mixture into a large coupe or a highball/Collins glass filled with ice.
  5. Top with club soda and garnish with mint sprigs.

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Yield: 1
Updated: 2023-05-27

Simple syrup Ingredients

  • 8 ounces granulated sugar
  • 8 ounces water

Simple syrup Directions

  1. In a medium size pot, heat the sugar and water for 15–20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
  2. Once sugar is dissolved, remove from heat.
  3. Pour into a container for storage, and label, date, and refrigerate for later use. Good for 3 months. Yields 14 ounces of simple syrup.
A rum Mojito is a classic response to hot weather days. The addition of seasonal watermelon provides rounded sweetness and extra juiciness.

This recipe is sponsored by The Bar.