In a break with Happy Consumptive tradition, I'll also approximate a recipe for this concoction:
1 cup watermelon chunks
1/3 cup Rum: A flavored rum adds some aromatic oomph, but is not neccesary.
2 long sprigs of mint
Sparkling Water: We use Calistoga with lime flavor
6 ice cubes
Add watermelon chunks, the juice from one half of the lime, the mint leaves from both sprigs of mint (leaving only the top-most leaves on one spring, for garnish), the rum, and 3 ice cubes to a cocktail shaker. Shake vigorously (at least 20 times). Using a cocktail strainer, pour the contents of the shaker into a pint glass. Watermelon pulp and mint shrapnel should make it into the glass. Add the remaining ice cubes, the juice from the remaining lime half, and top off with sparkling water. You might also want to stir.
This drink runs enthusiastically afoul of orthodox mixology where Mojitos are concerned. Those of you who have read the Lime and Mint Cocktail recipe in Chez Panisse Fruit, or were there when we developed the recipe, probably won't be surprised. Here are the transgressions:
- There's no muddling of the mint leaves with the lime juice. You could muddle if you like, but it's not necessary.
- Mojitos tend to be made with soda or tonic water - not sparkling water. But, in season watermelon is sweet enough that either seems like over kill.
- There's probably also a school of mixology that would take a dim view of tossing all of those things in a cocktail shaker. In this particular recipe, the shaker is the blunt instrument of a refreshing policy.
- Some believe that cocktails should be shaken exactly 20 times, but with this recipe there are a lot of solids to get cold. It may take 4 to 6 more shakes than usual.