The mojito is such a quintessential summertime drink, and having been the victim of an overachieving mint plant this year, it seemed churlish not to put the demanding herb to its best use.  Not long ago I was introduced to a twist on the classic by the lovely folks at Pappagone (it's a nicea place to stuffa you face) which introduced watermelon into the formula.   I was sceptical, but it only took a few sips to convince.  I've been trying to get the recipe right at home since, and I think I may have cracked it.

Ingredients

• 12 mint leaves
• 2 shots white rum (I used Applewood's)
• 3/4 shot fresh lime juice
• 1/4 shot gomme syrup
• Watermelon chunks (about the size of your fist)
• ice cubes

Method

Put the rum and mint in a cocktail shaker (or the glass will do) and muddle slightly to bruise the mint leaves. Add the gomme syrup (or a mixture of 2 parts sugar to 1 part water is fine) and lime juice.  If you're using a shaker add a couple of ice cubes and give it a good shake. Remove the seeds from the watermelon (if that sort of thing bothers you, I'm from good southern stock and we like the crunchy bits) and put in a blender along with 6-10 ice cubes.  Pulse to produce a kind of watermelony crushed ice.  Pour the rum/mint mixture into your glass first, followed by the watermelony ice, and stir to mix.  Et voilà! This makes about a pint, which if you're anything like me, serves one.  More dainty folk can probably get two drinks out of it.