Mixing with Melon

Our spotlight ingredient that is transforming cocktails in the Carolinas is melon.

Melon is one of the best summer fruits. Light, refreshing, and sweet, it only makes sense to find ways to incorporate it into your cocktails!

Whether you juice it, puree it, or turn melon cubes into ice cubes, the possibilities are endless!

Here are beverage directors Zac Rogerson, Morgan Hurley, and Ethan Schneider’s three cocktails incorporating melons in three different ways, using three different melons: Cantaloupe, watermelon, and honeydew.

The Baja Tanga

Mex 1 Coastal Cantina – Charleston, SC

Recipe courtesy of Mex 1’s Beverage Director, Morgan Hurley

Ingredients:

• 1 1/2 oz 100% Agave Blanco Tequila
• 2 oz Watermelon puree*
• 1 oz Rose Wine
• 3/4 Lime Juice
• 1/2 oz Agave Nectar

Preparation: Combine all ingredients in a shaker and shake vigorously for 10 seconds.  Strain into a new glass with fresh ice and half salted rim and garnish with a watermelon rind.

*Watermelon Puree

Cut a watermelon in half and pull out the watermelon pieces. Put into a blender and quickly blend. Strain out the pulp in a fine mesh strainer and keep the puree.

Pro-tip: Turn the watermelon shell into a keg or punch bowl for serving!

Yuzu So Crazy

Herd Provisions, Charleston, SC

Recipe courtesy of Herd Provisions Beverage Director Ethan Schneider

Ingredients:

• 1 oz four pillars yuzu gin
• 1/4 oz yuzu juice
• 1/4 oz Lemon juice
• Melon Ice Cube*

Preparation: Shake the above ingredients over ice until cold and double strain. Top with 4 oz mountain valley sparkling or Topo Chico. Garnish with honeydew ice and lemon twist. Serve in a Collins glass.

*Honeydew Ice Cube

(Makes 6 qts of ice)

Cut off the rind of 3 honeydew, scrape out the seeds, and chop into pieces. Purée down the honeydew.

Blend the honeydew and strain through a fine mesh sieve, being sure to push out all the juice. Add 1 quart of simple syrup (1:1 water to white sugar) and 1 qt of water. Place into 2x2x5 ice molds and freeze.

One in a Melon

Wye Hill Kitchen & Brewing – Raleigh, NC

Recipe courtesy of Wye Hill Hospitality Beverage Director, Zac Rogerson

Ingredients:

• 1 1/2 oz of Fresh Cantaloupe Juice
• 1 1/2 oz of Blanco Tequila
• 3/4 oz of fresh lime juice
• 1/2 oz of Coconut water
• 1/2 oz Jalapeño Syrup*
• 1/2 oz of Cinnamon-Ginger Syrup**
• 2 dashes of Angostura bitters

Preparation: Add all ingredients into a shaker, shake vigorously, and strain into a glass with ice.

*Jalapeno Syrup Recipe

Ingredients:

• 3 jalapeños
• 1 pint of sugar
• 1 pint of water
• 1 teaspoon of salt
• 2 tablespoons of lemon juice

Preparation: Slice the jalapeños into thin slices. Combine water and sugar in a pot and heat until the sugar dissolves. Add the other ingredients and let the jalapeños steep on the heat for 3 minutes. Let the jalapeños steep off the heat for 10 minutes. Pour the mixture into a blender and blend until everything is completely incorporated. Strain off the solids.

**Cinnamon-Ginger Syrup Recipe

Ingredients:

• 1 quart of water
• 1 quart of sugar
• 1 pint of ginger root (peeled and shredded)
• 2-3 teaspoons of ground cinnamon

Preparation: Peel the skins off of the ginger root then shred the root, in a blender or with a grater. Place the sugar, water, and cinnamon into a pot. Place the pot on the heat and start stirring. Try to break up the cinnamon (it will clump) and also make sure the sugar is not sticking to the bottom of the pot. Once you release the sugar add the shredded ginger root. Stir the mixture consistently until the mixture starts to simmer. Let simmer for around 2 minutes and then take it off the heat. Place the mixture into a container, then seal it. Let the mixture steep for 30 minutes. Strain off the solids.