Cucumber-Melon Mojito Recipe

YIELDS: 1 serving(s) PREP TIME: 5 mins TOTAL TIME: 10 mins

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INGREDIENTS: FOR CUCUMBER-MINT SYRUP 1/2 c. (100 g.) granulated sugar 1/2 c. water 2 Persian cucumbers, coarsely grated 1/4 c. packed fresh mint leaves

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INGREDIENTS: FOR ASSEMBLY 10 to 12 fresh mint leaves 1 1/2 oz. white rum 1 oz. fresh lime juice 3/4 oz. Midori Ice Soda water, for topping off Honeydew melon ball and thick Persian cucumber slice, for serving

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Step 1: In a small pot over medium heat, cook sugar and water, stirring occasionally, until sugar is dissolved, about 3 minutes.

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Step 2: Remove from heat. Stir in cucumbers and mint. Let cool, then strain syrup through a fine-mesh sieve into a clean jar or bottle. Refrigerate until ready to use.

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Step 3: Syrup can be made 1 week ahead. Keep refrigerated.

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DIRECTIONS FOR ASSEMBLY:

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Step 2: Fill glass with ice. Top off with soda water and gently stir to combine. Garnish with a melon ball and cucumber slice.

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