There’s a reason everyone down in Miami and Cuba sips on Mojitos all day long; the rum, mint and lime drink is one of the most thirst-quenching cocktails there is, perfect for fighting off summer’s blazing rays. The only way to make it even more refreshing? Add watermelon. The simple addition of everyone’s favorite summer fruit gives the drink a sweet, fruity flavor, a bright red color, and an extra burst of hydration. If you have leftover fresh watermelon from your barbeque, carve up a slice and muddle it straight into your shaker. If you just want to make the cocktail without hauling out the whole fruit, feel free to use watermelon juice or the pre-cut watermelon found in grocery stores. Whatever you use, the drink is guaranteed to keep you cool all summer long. And if it’s so hot out that you need to call in backup, try making these frozen Watermelon Mojito pops, made from whole watermelon slices, too.
- In a shaker tin, muddle mint leaves with simple syrup, and if using whole watermelon, the watermelon chunks.
- Add rum, lime juice and, if using watermelon juice instead of whole watermelon, the juice.
- Add ice and shake. Strain into a Collins glass.
- Add crushed ice and top with club soda.
- Garnish with a mint sprig and, if desired, a mini wedge of watermelon.
Though Pusser’s Rum trademarked the recipe in the early 1980s, the classic Painkiller formula was actually created in 1971 by Daphne Henderson, the owner of a tiny, six-seat swim-up bar called the Soggy Dollar Bar in the British Virgin Islands. Henderson kept the exact recipe for her sweet concoction a secret, but Pusser’s founder Charles Tobia...