A bright, aromatic, Indonesian-accented Mojito from the Potato Head bar.

This is our take on the Mojito. We’ve replaced the classic ingredients – mint and lime – with fresh watermelon and fragrant kemangi basil.

At Desa 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. Our head mixologist Hary Wahyudi says this cocktail is “super-refreshing and perfect for a hot summer day”.

Here’s the recipe.

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 well. Garnish with skewered watermelon and enjoy.

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