Watermelon Mojito

Set in the summer of 1963, the 1987 film Dirty Dancing is today’s subject for 12 Days of OscarDirty Dancing won an Oscar in the only category it was nominated for, Best Music, Original Song.  The song, “(I’ve Had) The Time of My Life,” also won a Grammy and a Golden Globe.  Dirty Dancing follows Frances “Baby” Houseman (Jennifer Grey) during her family’s summer vacation at a resort in the Catskill Mountains. While vacationing, Baby develops a relationship with Johnny Castle (Patrick Swayze), the resort’s dance instructor.  The movie was a wild success and prompted a 2004 prequel, Dirty Dancing: Havana Nights.

My food inspiration for this is the scene where Baby is invited to the staff members’ after-hours party.  She sees “dirty dancing” and meets Johnny for the first time.  When Johnny asks “What’s she doing here?” Baby replies “I carried a watermelon.” When Johnny walks away, she realizes this might not have been the coolest line and repeats to herself “I carried a watermelon?”

While I was initially set to make a watermelon martini, I decided to pay homage to prequel as well and make a watermelon mojito.  Mojitos are delicious enough on their own, but adding watermelon really made this a delicious drink.  It would probably be better to make this when watermelons are in season and abundant, but you can always add more sugar to taste if the watermelon isn’t sweet enough on its own during the off-season.

Watermelon Mojito


  • 3 cups 1/2″ cubes of watermelon
  • 12 medium to large fresh mint sprigs
  • 6 Tbs. fresh lime juice
  • 2 Tbs. sugar
  • 6 oz. clear rum (not spiced)
  • 4 lime slices
  • 4 mint sprigs


Puree the watermelon in a blender.

In a small pitcher, combine mint leaves, sugar, and lime juice.

Use the handle of a wooden spoon to crush the mint leaves, but do not muddle until the leaves fall apart.

Pour the rum and watermelon puree into the pitcher and stir gently to combine.

Fill four tall glasses with ice and divide the mojito mixture evenly among the glasses.

Garnish with the mint sprigs and lime slices and serve immediately.

Makes 4 servings.

Source: Cookin’ Canuck


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