Sunday, July 8, 2012
It is about a billion degrees out there and we all need a little something to take the edge off. Preferably something with some booze in it. To help me forget that Canada feels a little too tropical lately.
And seriously, what is the most refreshing summer fruit? Watermelon! Mix that watermelon with lime, mint and rum? You have yourself a delicious deck cooler while you sit strategically under your umbrella, trying not to be actually incinerated by the sun's rays. Better keep the pitcher close, you are going to need refills.
Mojito de Sandia
Recipe from "Fiesta at Rick's" cookbook
Online recipe source - rickbayless.com
Makes 8 12-ounce drinks
(as there are only 2 of us, I made the remainder in a pitcher)
8 large sprigs of fresh mint
4 cups cubed seedless watermelon—3/4-inch cubes are perfect here
1/2 cup Simple Syrup (below)
Ice cubes (you’ll need about 2 quarts)
2 cups white rum (Rick likes D’Aristi rum from Yucatan)
1/2 cup lime juice
Sparkling water or club soda
Set out 8 tall 12-ounce glasses. Into each glass strip off the leaves from a single sprig of mint—you’ll need about 10 leaves for each drink—and top with 1/2 cup watermelon cubes. Divide the Simple Syrup among the glasses (1 tablespoon - 1/2 ounce per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon—though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup—the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup - 2 ounces per glass) and the lime juice (1 tablespoon - 1/2 ounce per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you’re ready to serve.
Makes 2 cups
1½ cups granulated sugar (the syrup tastes best made with organic evaporated cane juice)
1½ cups water
1 tablespoon fresh lime juice
In a small saucepan, combine the sugar, water and lime juice. Set over medium-high heat and bring to a simmer, stirring constantly to dissolve the sugar granules. Remove from the heat, cool and store in a closed container, preferably in the refrigerator for optimal freshness.
This syrup will keep for several weeks in the refrigerator.
My friend and I♥CC partner Deb of Kahakai Kitchen made the very same delicious cocktail this week, with wonderfully creative garnishes for a patriotic cocktail.