Watermelon Lychee Mojito (1.5 Oz) Recipe

Chill a highball glass (or 10–12 oz Collins glass) in the freezer for a few minutes while you prepare ingredients.

If you don't have pre-made watermelon purée: trim rind from a small watermelon wedge, cube and blitz in a blender until smooth, then strain through a fine sieve to remove solids. Measure 1 oz for this cocktail.

Muddle mint and lychee syrup

Place 6 of the fresh mint leaves and the 0.5 oz lychee syrup into a shaker or mixing glass. Gently muddle 6–8 times — press to release oils but avoid shredding the leaves to prevent bitterness.

Build the cocktail

Add 0.75 oz Goslings Black Seal Dark Rum, 0.75 oz Captain Morgan White Rum, 0.5 oz fresh lime juice and 1.0 oz watermelon purée into the shaker with the muddled mint and syrup.

Add a small handful of crushed or cracked ice to the shaker and shake vigorously for 8–10 seconds to chill and slightly dilute.

Remove the chilled glass from the freezer and fill it about 3⁄4 full with crushed ice.

Double-strain the shaken mixture over the ice into the glass to remove mint bits and any pulp. Use a fine mesh strainer in addition to the shaker strainer if available.

Top gently with 1.5 oz club soda to add effervescence. Stir once lightly with a bar spoon to integrate without flattening the soda.

Garnish with a sprig of fresh mint (slap it between your palms first to release aroma) and place 1–2 canned lychee fruits on a cocktail pick or dropped into the glass. Optionally add a thin lime wheel on the rim.

Serve immediately with a straw and enjoy.