Summer Watermelon-Tomato Salad Mojito

READY IN: 25mins




  • Make ahead: Ketchup Simple Syrup.
  • Combine equal parts water, organic ketchup, and simple syrup (approx. 1 tablespoon of each per cocktail). Refrigerate until ready to use.
  • Make ahead: Fresh Tomato and Watermelon Juices.
  • In a blender, puree approximately 5-6 medium tomatoes, on high, until liquefied. Strain liquid through a fine mesh strainer, pressing the pulp with a spoon to get as much juice as you can. Store in an airtight container in the fridge until ready to use. Repeat process with approximately 4 cups of watermelon cubes.
  • Just before you're ready to assemble the cocktails, make the Greek Yogurt Foam:
  • In a blender, combine 1/2 cup plain greek yogurt, 1/2 oz. fresh lemon juice, 1/4 cup seltzer water and blend on high until aerated and foamy. Set aside.
  • Prep your glass:
  • Run a wedge of lemon around the edge of a highball glass and dip the edge in salt to coat. Drop loose mint leaves into bottle of glass and gentle muddle just until fragrance is released. Fill glass with ice.
  • Add rum, lemon juice, ketchup simple syrup, tomato juice, watermelon juice, and seltzer water to glass, and give it a stir. Float about an ounce of yogurt foam on top, garnish, and serve.