Cantaloupe in cocktails?
Hello cocktail friends,
There are really amazing cantaloupes at the farmers markets these days. They are sweet and almost creamy. Wonderful fruit to eat in season. While I have been pretty regularly muddling watermelon with some tequila and lime, I can't seem to fit cantaloupes into my cocktail repertoire. Can you make some suggestions or should I just enjoy it for breakfast? Thanks in advance for your help!
Check these recipes for cantaloupe cocktail inspiration--lots of delicious ideas:
I wonder if you'd be interested in something along the lines of a cantaloupe creamsicle?
Here's a little musical inspiration to accompany you (how can you not think of "Cantaloop"):
Unless you prefer Herbie Hancock's original:
Anyway, do share if you come up with something great! :)
Cantaloupe Cocktail goes like this:
2 1/2 – 3 Pound Cantaloupe
2 Sprigs of Mint (leaves removed)
1 Inch Piece of Ginger (peeled and diced)
Juice of 1 Lime
3 1/2 Ounces Gin
Cut the melon in half and remove skin and seeds from one of the halves. Cut peeled melon half into large chunks and add to blender. (Use other melon half for garnish or more drinks.)
Add ginger, mint and lime juice to the blender. Puree until everything is blended very fine (you’ll still see tiny flecks of green from the mint). Add 1 1/2 cups melon puree to a cocktail shaker (if mixture is very cold you don’t need to add ice – if not cold enough for you, add some ice to the shaker as well). Pour gin into shaker. Cover and shake vigorously. Pour into 2 glasses and garnish with melon balls and mint leaves.
Here's one from Christopher Bostick from the Varnish in L.A.
2 oz Tequila Reposado
1 oz Lime Juice
3/4 oz Curacao or Triple Sec
1/2 oz Light Agave Nectar
4 oz Cantaloupe (peeled, chopped)
1/8 tsp Chile de Arbol Powder
Muddle cantaloupe, agave nectar, and orange liqueur. Add rest of ingredients and ice, shake, and double strain into cocktail glass (or a rocks glass). Garnish with an edible marigold flower.
You can also find the petals dried in the off season in herbal stores under the name "Calendula." The dried flower petals make pleasing infusions and probably tasty syrups.
Other edible flowers that I've used or have been served to garnish cocktails are bee's balm, nasturtium, and fresh/dried rose. I know that I've had drinks garnished with orchids but I'm not sure if they're meant to be eaten though.
The rule for garnishes is supposed to be if it's on your plate (or on your glass, I guess), it should be edible. I understand orchids are--they seem just too pretty to eat!
Thanks for the tips. You got me going on edible flowers, so I found this handy list earlier today: