Our highlight ingredient that’s remodeling cocktails within the Carolinas is melon.
Melon is likely one of the finest summer season fruits. Mild, refreshing, and candy, it solely is sensible to seek out methods to include it into your cocktails!
Whether or not you juice it, puree it, or flip melon cubes into ice cubes, the chances are limitless!
Listed here are beverage administrators Zac Rogerson, Morgan Hurley, and Ethan Schneider’s three cocktails incorporating melons in three other ways, utilizing three totally 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
Elements:
- 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: Mix all substances in a shaker and shake vigorously for 10 seconds. Pressure into a brand new glass with contemporary ice and half salted rim and garnish with a watermelon rind.
*Watermelon Puree
Reduce a watermelon in half and pull out the watermelon items. Put right into a blender and shortly mix. Pressure out the pulp in a high-quality mesh strainer and hold the puree.
Professional-tip: Flip the watermelon shell right into a keg or punch bowl for serving!
Yuzu So Loopy
Herd Provisions, Charleston, SC
Recipe courtesy of Herd Provisions Beverage Director Ethan Schneider
Elements:
- 1 oz 4 pillars yuzu gin
- 1/4 oz yuzu juice
- 1/4 oz Lemon juice
- Melon Ice Dice*
Preparation: Shake the above substances over ice till chilly and double pressure. Prime with 4 oz mountain valley glowing or Topo Chico. Garnish with honeydew ice and lemon twist. Serve in a Collins glass.
*Honeydew Ice Dice
(Makes 6 qts of ice)
Reduce off the rind of three honeydew, scrape out the seeds, and chop into items. Purée down the honeydew.
Mix the honeydew and pressure by means of a high-quality mesh sieve, being positive to push out all of the juice. Add 1 quart of easy 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
Elements:
- 1 1/2 oz of Contemporary Cantaloupe Juice
- 1 1/2 oz of Blanco Tequila
- 3/4 oz of contemporary 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 substances right into a shaker, shake vigorously, and pressure right into a glass with ice.
*Jalapeno Syrup Recipe
Elements:
- 3 jalapeños
- 1 pint of sugar
- 1 pint of water
- 1 teaspoon of salt
- 2 tablespoons of lemon juice
Preparation: Slice the jalapeños into skinny slices. Mix water and sugar in a pot and warmth till the sugar dissolves. Add the opposite substances and let the jalapeños steep on the warmth for 3 minutes. Let the jalapeños steep off the warmth for 10 minutes. Pour the combination right into a blender and mix till every little thing is totally integrated. Pressure off the solids.
**Cinnamon-Ginger Syrup Recipe
Elements:
- 1 quart of water
- 1 quart of sugar
- 1 pint of ginger root (peeled and shredded)
- 2-3 teaspoons of floor cinnamon
Preparation: Peel the skins off of the ginger root then shred the basis, in a blender or with a grater. Place the sugar, water, and cinnamon right into a pot. Place the pot on the warmth and begin stirring. Attempt to break up the cinnamon (it’s going to clump) and likewise be certain that the sugar just isn’t sticking to the underside of the pot. When you launch the sugar add the shredded ginger root. Stir the combination persistently till the combination begins to simmer. Let simmer for round 2 minutes after which take it off the warmth. Place the combination right into a container, then seal it. Let the combination steep for half-hour. Pressure off the solids.
