Honeydew Mojito Cocktail Recipe
I usually make a honeydew mojito when I'm in the mood for something light, cool, and a little sweet. This drink is all about fresh fruit, mint, and just a few basic bar tools—nothing fancy, just a mojito with a twist.
Equipment
- Muddler: That's what I use to mash the mint and honeydew together.
- Cocktail shaker: Helps everything come together so the flavors don't feel disjointed.
- Fine mesh strainer: I always pour through this for a smooth finish—nobody wants chunks.
- Highball glass: My go-to for serving mojitos over ice.
- Measuring jigger: Keeps the balance right, which matters more than you'd think.
- Bar spoon or a regular spoon: For stirring gently once it’s all in the glass.
Ingredients
- Fresh honeydew melon 1/2 cup diced
- Fresh mint leaves 10 leaves
- White sugar 1-2 teaspoons
- Fresh lime juice 1 ounce about 1 lime
- White rum 2 ounces
- Club soda To top about 2-4 oz
- Ice cubes As needed
Instructions
Here's how I usually make my honeydew mojito:
- I toss the honeydew, mint, and sugar into the shaker.
- Then I muddle gently, giving it a little twist, to get those juices and mint oil out.
- Lime juice and rum go in next.
- I fill up the shaker with ice and slap on the lid.
- Shake for about 10-15 seconds, just enough to chill and mix everything.
- Strain into a highball glass packed with fresh ice.
- Top with club soda and give it a gentle stir.
- For the final touch, I add a mint sprig and a little wedge of honeydew as garnish.
Notes
I always taste the drink before pouring it over ice, just to check the sweetness. Sometimes the honeydew is so sweet I barely need any sugar at all. If I want a more pronounced mint flavor, I just add a few extra leaves, but I try not to overdo it or the drink can get a bit bitter.
Now and then, I swap white rum for vodka, or skip the booze entirely for a mocktail version. Crushed ice is fun, but regular cubes are totally fine. I like to prep the honeydew ahead and stash it in the fridge so it's nice and cold when I'm ready to make the drink.
For a group, I just multiply the ingredients by the number of people. That way, everyone's drink tastes the same and I don't have to play bartender all night.