Honey Gold Melon Cocktail

In contrast to all the bombastic rhetoric lately assaulting our senses, let me offer up something that will dance on your tongue like a line of poetry, subtle but luscious, a summer nectar worth savoring.

This has been some time in the making. I first experimented with a cantaloupe melon but was unable, thus far, to come up with something that has tickled my taste buds enough to bother taking note of what exactly went into it. So I can’t yet share those failed experiments with you. But see how pretty? > > > > > > > > > > > > > > > > > > > > > > > > > >

Cantaloupe Cocktail-web
cantaloupe cocktail

That experiment may continue so stay tuned….

To make the honey gold melon cocktail you’ll first need to find a honey gold melon at the store. These melons have a bright yellow rind and a translucent, almost pastel green flesh.  The flavor is somewhat like a honeydew melon but different.  The flesh seems to have less water content than your average ripe honeydew or cantaloupe, so I had to use somewhat more of it than you would most likely need if you used either the other two melons to get enough juice.


honey gold melon

Take about a quarter melon and cut off the flesh from the rind, then cut into chunks. Put the chunks in a blender or food processor and process until it’s mush.  Strain through a fine mesh sieve. Don’t worry if you end up with more pulp than you think you want because you’re going to strain it again later.

Fill a cocktail shaker with ice, then add:

  • 1 ounce Hendrick’s gin
  • 1 ounce honey gold melon juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce honey simple syrup*
  • pinch of sea salt (optional)

Shake it up good and then double strain into a cocktail glass.  Garnish with a slice of melon, or you might try a sprig of mint if that feels right. You also might want to double everything if you want a bigger drink. As you see from the pic, this combo didn’t quite fill my cocktail glass but it was the perfect mix.

Salt is a popular method used to enhance the sweetness of melon, which is why prosciutto and cantaloupe is a popular appetizer. You just have to be careful not to go wild and end up ruining the whole thing.

*To make a honey simple syrup, take equal amounts honey (I used an organic honey) and water, heat just to boiling on the stove, then immediately remove. Let cool, then refrigerate.


2 Comments Add yours

  1. Yummy! And seems pretty easy to make 🙂

    Liked by 1 person

    1. GMack says:

      Thanks Amrita!


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