Picture the scene: you’re perched on a bar stool, surrounded by friends and laughter; the sun is warm on your skin, and the ocean rustles invitingly in the distance. While we’re all social distancing right now, transport yourself to happier times with a homemade pick-me-up: a bright, aromatic, Indonesian-accented Mojito from the Potato Head bar.
“This is our take on the Mojito – it’s super-refreshing and perfect for a hot summer day. We’ve replaced the classic ingredients – mint and lime – with fresh watermelon and fragrant kemangi basil. At Potato Head, we keep our watermelon rinds and infuse them into a cordial. If you plan to do the same, you’ll need to start the process a day ahead.” – Hary Wahyudi, Head Mixologist at Desa Potato Head.
60 ml white rum
80 ml fresh watermelon juice
20 ml fresh lime juice
20 ml watermelon skin cordial (recipe below)
10 kemangi basil leaves (or regular basil)
200 g watermelon skins (approximately ¼ of the whole watermelon)
200 ml sugar syrup
For the cordial
Cut your watermelon rinds into small pieces and combine them with the sugar syrup in a jar. Cover and allow them to infuse for 24 hours. Blend, strain and bottle.
For the mojito
Mix watermelon juice, watermelon cordial, lime juice and white rum together in a highball glass. Add the kemangi basil leaves and muddle. Add crushed or regular ice and stir for 10 minutes. Garnish with skewered watermelon and enjoy.