Watermelon Basil Smash Mocktail

Before you start

A smash is a muddled drink served over crushed ice, and this one leans on ripe watermelon for almost all of its sweetness and volume. The melon gives up its juice with very little effort, so the muddling is gentle; the basil only needs to be pressed, not shredded, or it turns bitter and grassy. Lime keeps the drink from tasting like plain fruit juice, and a short splash of soda water at the end makes it feel lively.

The quality of the watermelon sets the ceiling. Choose a heavy melon with deep red flesh and taste a piece first. If it is pale or mealy, add a little more syrup and lime, but the best fix is a better melon. Seedless varieties save time, though a few seeds are easy to strain out.

Ingredients

• 150 g (1 cup) seedless watermelon, cubed — rind removed, chilled
• 6 to 8 fresh basil leaves — plus a sprig to garnish
• 20 ml (¾ oz, scant) fresh lime juice
• 10 to 15 ml (⅓ to ½ oz) simple syrup (1:1) — depending on melon sweetness
• 1 small pinch flaky or fine salt
• 60 ml (2 oz) chilled soda water
• 1½ cups crushed ice
• 1 small wedge watermelon — for garnish

Method

1. Drop the watermelon cubes into the shaker and muddle them firmly until they collapse into chunky juice, about 15 presses.
2. Add the basil leaves and press them 3 or 4 times, just enough to bruise them and release their scent. Tearing them to shreds makes the drink taste bitter.
3. Add the lime juice, simple syrup and salt. Taste with a spoon and adjust the syrup; it should taste like a ripe melon with a clear lime edge.
4. Add a handful of ice cubes and shake for 6 to 8 seconds, just to chill and combine.
5. Pack the glass with crushed ice. Strain the drink over it through a fine strainer to catch the pulp and basil shreds.
6. Top with the soda water, give it a single stir, and mound a little more crushed ice on top. Garnish with the basil sprig and melon wedge.

Tips for success

• Slap the basil garnish sprig between your palms before adding it. The oils on the surface give each sip a burst of aroma.
• Keep melon in the fridge before using it. Cold fruit means less melting and a drink that stays crisp longer.
• The pinch of salt makes the melon taste sweeter and more like itself, a trick borrowed from salted watermelon slices.

Substitutions

Basil

Mint gives a cooler, more familiar profile. Thai basil adds a light anise note that pairs well with lime.

Simple syrup

Agave syrup dissolves easily in cold juice and adds a faint earthy note. Honey syrup also works but can mask the delicate melon.

Soda water

Ginger beer makes a spicier, sweeter drink; leave out the syrup. Coconut water keeps it still and softens the acidity.

Variations

Spicy watermelon smash

Muddle two thin slices of jalapeño with the melon and rim the glass with chili-lime salt.

Pitcher version

Blend 900 g melon, strain, and stir in 120 ml lime juice, 60 ml syrup and a handful of bruised basil. Chill 20 minutes, remove the basil, and pour over crushed ice.

Troubleshooting

The basil tastes bitter or grassy

It was muddled too hard. Press it gently, add it after the melon, and fine-strain the drink.

The drink is pale and watery

The melon was underripe or too little of it was used. Choose deep red flesh and keep the full 150 g; add 10 ml more lime and a little syrup to sharpen bland fruit.

Bits of pulp clog the glass and straw

Fine-strain after shaking. If you like some texture, use only the Hawthorne strainer and serve with a wide straw.

Storage

Serve immediately; fresh watermelon juice separates and loses its color within an hour. Cut melon should be refrigerated and used within 3 to 4 days, and not left at room temperature for more than 2 hours.