Icy Spicy Thai Watermelon Mojito
4
PortionsChef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make a unique, fun and refreshing Icy Spicy Thai Watermelon Mojito. Growing up in Vietnam, Chef Mai fondly remembers neighborhood street vendors selling freshly cut watermelon wedges, ready to be dipped in pounded salt and chilies. This Icy Spicy Mojito is inspired by those flavors: rum, vodka and watermelon work their magic when blended with Asian spices and herbs. Feel free to jazz it up with fun garnishes like a carved, sizeable chunk of watermelon, or even a watermelon satay!
Ingredients
- SYRUP
20 ea Mint leaves, torn into thirds
½ cup Sugar
1 ½ cups Water
¼ cup Ginger, cut into thin strips
½ tsp Sea salt
¼ cup Lime juice, freshly squeezed
4 Portions16 ea Mint leaves
1 ea Lime, cut into 8 wedges
6 cups Watermelon, red seedless, pureed but not strained
1 – 2 ea (to taste) Thai chili, cut into thin rings, seeds discarded (or 1/4 tsp. cayenne)1- 2 ea. (to taste)
8 oz Light rum
2 oz Watermelon Mint Infused Vodka, either house-made or store-bought, such as Smirnoff Zero Sugar Infusions Watermelon & Mint
8 drops Angostura bitters
6 cups Ice
1 cup Club soda or citrus infused tonic
GARNISHES4 ea Watermelon, cut into 1″ cubes
4 ea Skewers, 6″
4 ea Mint sprigs
Directions
- FOR THE SYRUP:
- Place syrup ingredients in saucepan and bring to soft boil. Cover and simmer for 3 minutes. Remove from heat and allow to steep another 30 minutes. Strain and chill.
- For each drink, place 4 mint leaves and 2 lime wedges in a hi-ball glass. Muddle lightly. Add about 1 ½ oz. syrup, 6 oz. watermelon puree, 1-2 rings of chilies, 2 oz. rum, 0.5 oz. watermelon-mint vodka, and 2 drops Angostura bitters. Add enough ice to almost fill glass then add splash of club soda. Give it one stir.
- Thread 1 watermelon cube on skewer then lay on top of glass rim. Add mint sprig to the glass and serve.
Icy Spicy Thai Watermelon Mojitos
Notes
- Built on the charm of Caribbean rum and sugar cane sweetness, this cocktail celebrates, in the Thai manner, the magic of watermelon when paired with bruised chilies, mint, and ginger. Jazz it up with fun garnishes like a carved, sizeable chunk of watermelon, or even a watermelon satay!
