Spiked Watermelon Wake-up Recipe

Rim

If you want a seasoned rim, rub a lime wheel around the rim of 4 serving glasses, then dip each rim into a shallow plate with coarse salt or Tajín. Set glasses aside to dry slightly.

Place the chilled watermelon cubes and about half of the mint leaves (6 leaves) into a blender. Pulse or blend on medium-high until very smooth, about 30–45 seconds. If you prefer a chunkier texture, pulse less.

Strain the blended watermelon through a fine-mesh sieve into a bowl or pitcher, using a spatula to press and extract as much juice as possible. Discard solids left in the sieve.

Stir the lime juice and simple syrup (or agave) into the strained watermelon juice until fully combined. Taste and adjust sweetness or acidity as desired — add up to 2 tablespoons more syrup for sweetness or up to 1–2 tablespoons more lime juice for brightness.

Fill a cocktail shaker halfway with ice. Pour in 1 cup white rum and 1/4 cup elderflower liqueur (if using). Add 1 1/4 cups of the prepared watermelon-lime mixture (reserve the remainder for topping or a second round). Add the remaining mint leaves to the shaker and gently muddle once or twice through the shaker with a bar spoon to release oils (do not over-muddle to avoid bitterness).

Shake vigorously for 10–12 seconds to chill and marry flavors.

Strain the mixture into the prepared glasses filled with ice (divide evenly among 4 glasses). Top each glass with chilled club soda or sparkling water, dividing the 1 cup evenly (about 1/4 cup per glass). Give each drink a gentle stir to combine.

Skewer a couple small watermelon cubes onto a cocktail pick or drop a wedge into each glass. Add a lime wheel and a fresh mint sprig to each glass for aroma and presentation.

Serve immediately while cold and fizzy. Leftover watermelon base can be refrigerated up to 48 hours — stir before using. Adjust alcohol ratio if making a non-alcoholic version by omitting rum and elderflower liqueur and increasing club soda or adding a splash of sparkling lemonade.