The sun is hot, the sky is blue, and the watermelon is juicy.
Happy Friday, friends! Let’s sip down a Hot Honey Watermelon Mojito together, shall we? We’re currently enjoying a COLD FRONT that swept through Wednesday night – say what, in the beginning of June?! Though, I swear that phenomenon happens every year. I always recall a random week in June where the weather isn’t as stifling.
I’m thinking, then, that lounging by the pool and cool beverages, sunhats and swimsuits, sound like a fabulous idea for the weekend. All I want at present is to be outside, lapping up some decent temperatures and popping into the water to freshen up.
A slow Saturday, a fabulous rum cocktail, and plentiful sunshine…Ah, the dream!
Water My Melons
Wowee that sounds dirty.
Just how I like it.
Whenever I have a jar of hot honey at my disposal, I go hyperfixated ape developing recipes to use it up, and this mojito is the result of a new batch I made for some fucking reason that I currently forget. A little spice and salt paired with sweet melon? Absolutely fabulous. You’re gonna love it.
To make, simple microwave honey with hot sauce (I like Frank’s or Chilula), cayenne pepper, garlic and onion powders, and red pepper flakes, until the granules dissolve. Leftover hot honey keeps well in the fridge for up to 2 weeks, so you can also go hyperfixated ape with it.
Next, slice up a watermelon, measure out about 1 cup, and puree in your blender or food processor. Strain the pulp and solids through a sieve. You will end up with about 1/2 cup of liquid or so depending on your straining skills, and you need 3 ounces for this drink. You can either deviate from my formula and just use all of the liquid in your mojito, or precisely measure and slurp down the remaining tablespoon or so on its own. Fine either way.
Grab your cocktail shaker. Muddle mint leaves with lime juice and some of your hot honey until the leaves are nice and squooshed. Pour in the watermelon juice and coconut rum (regular silver rum is fine too! I’m just obsessed with anything coconut right now). Fill the shaker with ice and shake until cold.
Dump your drink into a cocktail glass and finish with a splash of sparkling water. I used plain, but lime is also pretty stupendous. For garnish, I like to poke a couple little watermelon wedges onto a pick and balance on the rim, and of course prop a big bundle of mint leaves on the ice cubes.
Leftover watermelon and hot honey? Why not use both by whipping up my Smashed Hot Honey Cucumber Watermelon Salad? Kill two stones with one bird.
Have a great weekend, fair folk!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Be a pro at the mojito:
hot honey watermelon mojito
Ingredients
- 1 cup fresh watermelon, cubed, plus more for garnish
- 6-8 fresh mint leaves, plus more for garnish
- 1 oz fresh lime juice
- 1 tbsp hot honey (recipe below)
- 2 oz coconut rum (or regular white rum)
- sparkling water, to top
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- To make the hot honey: combine all ingredients in a microwave-safe jar or glass. Heat 1 minute on high. Stir, then zap an additional 20-30 seconds until the granules dissolve. Leftover hot honey will keep up to 2 weeks in the fridge.
- In a food processor blender, puree the watermelon until smooth. Strain through a fine mesh sieve to separate the seeds and pulp. You should end up with around 1/2 cup of liquid.
- In a shaker, muddle together the mint leaves, honey, and lime juice until nicely squished. Add the coconut rum and 3 ounces of watermelon juice. Fill with ice and shake until cold.
- Pour the drink into your favorite glass and top with a splash of sparkling water. Garnish with watermelon wedges and fresh mint, as desired.
