Everyone Will Be Green With Envy When You Drink Our Cucumber-Melon Mojito

There’s no better way to beat the heat than with a refreshing cocktail—and few capture the summer vibes quite like a mojito. It’s tart, it’s herbaceous, it’s super-fun to drink, but most importantly, it’s easy to give it your own spin. The classic recipe likely originated in Cuba, but you can also enjoy flavored mojitos like blackberry, Key lime, and watermelon. This version upgrades the classic cocktail with another go-to flavor combination: cucumber and melon.

It makes sense that these two ingredients taste good together. Cucumber and melon are in the same plant family, and each brings their own crisp and fresh flavor to the table. But the best part? They both pair perfectly with lime and mint. A cucumber-melon mojito is the perfect beverage to serve at a party, a picnic, or when you want to cool off on a hot day.

This cocktail uses Midori for a burst of bright melon flavor. If you’re not familiar with this neon green spirit, Midori is a Japanese melon liqueur that became popular stateside in the 1980s. In this mojito, its delicate sweetness balances the tart acidity of the lime juice.

And as if this drink weren’t green enough, we also make our very own cucumber and mint syrup that has a similarly vibrant hue. This recipe makes enough syrup for several cocktails, so you can keep it in the fridge for whenever you’re in the mood for a mojito (AKA all summer long).

Did you try making this? Let us know how it went in the comments!

Yields: 1 serving

Prep Time: 5 mins

Total Time: 10 mins


Cucumber-Mint Syrup

  • 1/2 c.

    (100 g.) granulated sugar

  • 1/2 c.


  • 2

    Persian cucumbers, coarsely grated

  • 1/4 c.

    packed fresh mint leaves


  • 10

    to 12 fresh mint leaves

  • 1 1/2 oz.

    white rum

  • 1 oz.

    fresh lime juice

  • 3/4 oz.


  • Ice

  • Soda water, for topping off

  • Honeydew melon ball and thick Persian cucumber slice, for serving


Cucumber-Mint Syrup

  1. In a small pot over medium heat, cook sugar and water, stirring occasionally, until sugar is dissolved, about 3 minutes.

  2. Remove from heat. Stir in cucumber and mint. Let cool, then strain syrup through a fine-mesh sieve into a clean jar or bottle. Refrigerate until ready to use.

  3. Make Ahead: Syrup can be made 1 week ahead. Keep refrigerated.


  1. To make 1 drink, in a Collins glass, combine mint, rum, lime juice, Midori, and 3/4 oz. cucumber-mint syrup. Gently muddle mint until wilted, 15 to 20 seconds; do not break the leaves.

  2. Fill glass with ice. Top off with soda water and gently stir to combine. Garnish with a melon ball and cucumber slice.

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