Guest blogger: Lena of La Petite Coquin

Little Olivia surprised us all by arriving early, just like it seems summer does each year. While the calendar says it's spring, brightly colored wedges and sweet sundresses scream summertime to me-and what better way to celebrate an early arrival than with a watermelon basil mojito? Johanna, we're toasting you and your beautiful baby girl today!

The first summer I brought John along to my parents' house, he introduced a cocktail hour (or three or four). My parents have a beautiful garden overrun with fresh mint, and my mom cleverly suggested we make a batch of mojitos with the dual purpose of weeding her garden and entertaining her dinner guests! Soon we were trying different flavor combinations every night, and while it's hard to replace a classic, I was smitten with this slightly sweeter version!

Watermelon-Basil Mojito
  • seedless watermelon, cut in chunks
  • 8-10 basil leaves
  • 3/4 oz simple syrup
  • 3/4 oz freshly squeezed lime juice
  • 1 1/2 oz aged rum
Place watermelon and basil leaves at the bottom of a cocktail shaker and muddle. Add simple syrup, lime juice, rum and ice; shake for 5-10 seconds. Strain into a tall glass with ice, and garnish with a slice of watermelon or basil.

Notes: Barbancourt 8 year Rhum is one of my favorites-not too sweet, this aged liquor will impart some mellow flavor to your mojito!

Styling by Jen Everett, Photo spotted on Santa Barbara Chic.
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Lena Leson
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