CANTALOUPE, HONEYDEW & WATERMELON
Level 1
Melon Daiquiris
Per serving
- a Marlene Samuels creation -
The very ripe cantaloupe, honeydew or watermelon may be too soft on the outside to serve on a platter, but scoop out the pulp and you have the perfect basis for these sophisticated daiquiris. Recipe doubles, triples and quadruples easily so a pitcher full is just the thing for a change of cocktail.
Cantaloupe Daiquiri
3 oz. white rum (preferably Bacardi)
1 oz. vodka
1/3 cup very ripe cantaloupe, chopped
1 tsp. simple syrup, or to taste
Garnish: sliced lemon or lime
Place all ingredients in a blender and add 4-6 ice cubes. Turn blender on frappé. Pulse until desired consistency. Serve in cocktail glasses. Adjust sweetness with simple syrup.
Variation: Purée all ingredients in blender until smooth. Adjust sweetness with simple syrup. Pour over ice in tall glasses. Garnish with sliced lemon or lime.
Honeydew Daiquiri
3 oz. white rum (Bacardi)
1 oz. Midori melon liquor
1/3 cup very ripe honeydew melon, chopped
1 tsp. simple syrup or to taste
Garnish: sliced lemon, lime or maraschino cherry
Place all ingredients in a blender and add 4-6 ice cubes. Turn blender on frappé. Pulse until desired consistency. Serve in cocktail glasses. Adjust sweetness with simple syrup. Garnish with sliced lemon or lime.
Variation: Purée all ingredients in blender until smooth. Adjust sweetness with simple syrup. Pour over ice in tall glasses.
Watermelon Daiquiri
Purée 2 cups cubed watermelon. Add simple syrup if desired. Pour mixture into an ice-filled pitcher. Stir and serve.
2 cups very ripe seedless watermelon, cubed
2 oz. Campari
1 oz. white rum
1 oz. lime juice
Optional: simple syrup
Garnish with 1 sprig fresh mint leaf
