Watermelon Mint Smash 1.000

Deb Lindsey for The Washington Post; glassware from The Hour

Spirits May 25, 2011

Cacacha simply loves to mix with fresh fruit and herbs, and summer watermelon is no exception. Unlike a caipirinha or mojito, this drink is strained, so the pulverized pulp and leaves stay in the shaker.

Servings: 1
  • 6 to 8 mint leaves, plus 1 sprig for garnish
  • 1 cup seedless watermelon chunks
  • 1/2 ounce simple syrup (see NOTE)
  • 2 1/2 ounces cachaca
  • Ice cubes

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Muddle the mint leaves, watermelon and simple syrup in a cocktail shaker. Add the cachaca, then fill with the ice and shake well. Strain into an ice-cube-filled highball glass.

Garnish with the mint sprig.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.