A rum and watermelon cocktail begins like an innocent fruit smoothie, until the lime and rum correct that misunderstanding. It is best ice-cold on an evening when nothing urgent remains to be done.
Method, step by step
- Blend the melon with the lime juice and sugar syrup until smooth, then filter if you like. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- In a pitcher, mix the white rum and some lightly crushed mint leaves. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Pour into glasses filled with ice, and for a lighter version, loosen with a little cold soda. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Garnish with mint, lime and a small slice of melon. Adults only, consumed responsibly.
Practical tips and common mistakes
- Chill both the melon and the glasses in advance; so less ice is needed and the drink does not dilute quickly.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
