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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!

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  1. Maybe melon liquor and Gin? Color is orange so maybe some organogenesis spirits or liqueurs? Another thought is from food. Cured Ham and Melon is a classis paring so may think of savory/ Salty thins to go with it. Aquavit? Salt cocktail glass ring?

    1. 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! :)

      1 Reply
      1. There's one in the new PDT book called the Melon Stand. It calls for Watermelon, but I have used Cantaloupe and Honeydew to excellent effect.

        1 Reply
        1. 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.

          2 Replies
          1. re: HillJ

            Ooh, ginger! Now we're talkin'! ;)

            1. re: kattyeyes

              since the cantaloupe's in NJ have been hit or miss I've been adding honey or agave to the blender. But, I like it more when there's no need.

          2. Chevy's used to make an amazing cantaloupe margarita. Ive tried several times to recreate it but no luck. Putting fresh fruit in the blender made the drink foamy. Baking it made the fruit taste like squash.

            1 Reply
            1. re: Njchicaa

              Do you blend the melon at room temp and strain it, Njc? You're shaking the drink blend anyway; adding ice for a cocktail. How much foam are you experiencing? I don't have this problem.

            2. Here's one from Christopher Bostick from the Varnish in L.A.

              Marigold Ofrenda
              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.


              5 Replies
              1. re: yarm

                I didn't remember marigolds are edible. Now I know I need to plant them in my fall containers. Gracias!

                1. re: kattyeyes

                  Edible, except by the quazy wabbits.

                  1. re: kattyeyes

                    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.

                    1. re: yarm

                      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:

                      1. re: kattyeyes

                        I recommend the hibiscus flowers, "jamaica" in spanish. Yellow, pink, or red, as a fresh garnish, and dried they make a wonderful tea-like beverage, agua de jamaica.

                2. Wow. these are great! I'm lovin' the idea of something like ginger or chili powder to 'cut' the cataloupe's sweetness. Keep them coming! Maybe we should all pool our bars together and have a cocktail mixing party.

                  1 Reply
                  1. re: JeremyEG

                    How fun would THAT be? :) Cheers and let us know how you do!