May 3, 2014

Cinco de Mayo…Watermelon Moonshine Mojito

When most people think of Cinco de Mayo drinks, they go straight to Tequila.

Not me.

The very first time I went to Mexico was the first time I was introduced to the Mojito. I loved the fresh zing of the lime and mint, and the sweet rum flavor. It just felt like a holiday in my mouth! So, I thought I’d take the classic mojito a little outside of the box, Southern it up a bit, and offer it up as a fun and unexpected drink for all of this Monday’s festivities.

Watermelon Moonshine Mojitos.

You may not be a stalker of mine (You’re not? What?? I’m hurt.) so in case you aren’t, I live in the mountains of Virginia. The mountains of Virginia are known for quite a few things. One of those things? Moonshine.

There’s a long and illicit history when it comes to stills and shiners, and recently, the networks have chosen to make celebrities out of many of these shiners, and thus introduce moonshine to the rest of the world. It’s no longer the elusive clear liquor of legend – anyone can get it at their local ABC or beverage outlet. No, it won’t be the higher proof of white lightning, but it’s moonshine nonetheless, and you’ll get rave reviews for pretending you created this recipe and serving it to your friends on any occasion, Cinco de Mayo or any other fun summer party.

Watermelon Moonshine Mojitos

makes 2

Ingredients

3 ounces Moonshine (or Everclear if you can’t find moonshine)
6 1-inch cubes of fresh watermelon
3 tablespoons sugar
24 fresh mint leaves
1/4 cup lime juice
crushed ice
1/4 cup club soda

Instructions

Muddle watermelon, sugar, mint and lime juice with the moonshine.
Fill two serving glasses with crushed ice. Pour half of muddled drink into each glass of ice. Top with club soda. Garnish with watermelon, lime wedge and mint leaf, if desired.

Serving Suggestions with Old El Paso

If you are looking for an easy dinner to pair these Mojitos with, but don’t feel like making everything from scratch (Why bother? Wouldn’t you rather just sit around drinking and wearing a sombrero?) – you could try the Old El Paso frozen enchiladas. I was sent a box to try…Super easy – just open the package, and throw them in the oven for about 45 minutes. It’s a meal for at least two, if not three, and involves no clean up. Seriously, no dishes to wash at all, other than the fork you use to put it into your mouth.

You can thank me later.

Enjoy!