Tequila Cantaloupe

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Gluten-Free/Dairy-Free/Nut-Free/Vegan

Skill Level: Beginner

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: 3-4 minutes (for the cantaloupe syrup)

Equipment Needed:

• Cutting board

• Chef's knife

• Small saucepan

• Small whisk

• Fine mesh strainer

• 1/2 pint mason jar or covered container (to store syrup)

• Shot glass measure/Jigger

• Muddler (see note below if you don't have one)

• Pint glass

• Cocktail shaker

• 10-oz rocks glass

The Recipe:

Ingredients:

For the cantaloupe syrup (makes about 3/4 cup syrup):

• 1/2 cup water

• 1/2 cup granulated sugar

• 1/2 cup cantaloupe, cut into chunks

For the cocktail:

• 1/2 cup cantaloupe, cut into chunks

• 1/4 of a lime, cut into 2 wedges

• 4-6 mint leaves

• 3/4 ounce cantaloupe syrup

• 2 ounces tequila

• Mint sprig for garnish (optional)

Procedure:

1. Make the cantaloupe syrup by combining sugar and water in a small saucepan over medium-low heat, stirring occasionally, until sugar is completely dissolved (3-5 minutes). Do NOT let the syrup come to a simmer or boil; if it starts to bubble turn down your heat. Once sugar is fully dissolved, remove pan from heat and add cantaloupe chunks. Use a fork or potato masher to GENTLY mash down on the cantaloupe 2-3 times. Let mixture steep for 15 minutes, then strain through a fine mesh strainer into a 1/2 pint mason jar or glass container for storage. Store in the refrigerator for 2-3 weeks (if you notice any mold, discard immediately).

2. Add cantaloupe chunks, lime wedges, mint leaves, and cantaloupe syrup to a pint glass. Use a muddler to mash everything together very well. You want to extract all of the delicious oils from the lime peel, so really give it a good go.

3. Add a scoop of ice to your cocktail shaker. Add the tequila and the contents of your pint glass.

4. Shake vigorously a minimum of 15-20 shakes.

5. Strain into a 10-ounce rocks glass filled with fresh ice.

To Serve: Garnish your cocktail with a sprig of fresh mint, if desired. You could also thread a few cantaloupe chunks onto a toothpick for an additional garnish.

Adjusting for your diet: If you do not drink alcohol, simply omit the tequila. After you've strained your shaker into a rocks glass, you could top off your mocktail with club soda (give it a little stir with a spoon or knife).

Tips:

• Although I always list cocktail garnishes as "optional," in my humble opinion they should be there. There is an awesome book I use as a resource called The Flavor Bible, and in the first chapter it talks about how aroma is responsible for as much as 80% or more of flavor. I think taking a drink of a flavorful cocktail and inhaling the aroma of a sprig of herb or a twist of citrus really does enhance the overall experience.

• I used a reposado tequila in my cocktail, which is my preferred tequila (but of course use what ya got). Reposado means "rested" in Spanish; reposado tequilas are aged for 2-12 months in oak barrels. In contrast, blanco/silver tequilas are either not aged at all or only aged up to 2 months, anejo tequilas are aged 1-3 years, and extra anejo tequilas are aged longer than 3 years.

• I liked this cocktail with 1/4 of a lime, but my husband commented he wished there was a little more acid. If you feel the same, I would increase the lime by another wedge or 2.

• If you don't want to take the time to make the cantaloupe syrup and already have regular simple syrup on hand, you could definitely sub that in to this tequila cocktail recipe. If you go that route, you might consider adding an extra chunk or 2 of cantaloupe to the muddling step to make sure you get a pronounced cantaloupe flavor.

• I think this syrup would be amazing mixed into club soda as well!

• If you're able to get a cantaloupe at a farmer's market, DO IT!! I find these to be sweeter and juicier than the average cantaloupe you find at a grocery store.

The Story:

One of my favorite parts of summer is finding treasures at the farmer's market. Strolling through makeshift aisles of tables and tables of beautiful fruits, vegetables, and herbs is such a simple pleasure. The colors, the repetition, the shapes...it's art.

Mother nature is such an artist.

Cantaloupe is a fruit I didn't always have the best relationship with as a kid. The cantaloupe I had as a child was hard, pale, and practically tasteless. A couple of summers ago I bought a cantaloupe at the little farm stand near our house because the smell was so enticing, I honestly couldn't resist. I remember cutting into it and marveling at how insanely juicy and fragrant it was.

When I started on my flavored simple syrup kick this summer, cantaloupe readily came to mind as something that could be really interesting in syrup form. I thought the subtle, delicate flavor of a summer cantaloupe would lend itself nicely to my little experiment.

The color on this syrup is sooo pretty.

Once the syrup was made, I will admit it took me longer than usual to figure out the cocktail. I experimented with basil, lemon, vodka, rum...nothing was really working, so I figured why not go big or go home and try tequila. I had consulted the Flavor Bible early on in my process, and noted that cantaloupe plays well with lemon, basil, lime, tarragon, and mint; all of which were contenders for my cocktail.

The color on this cocktail perfectly matched the sunset...clearly meant to be.

Another issue I'd been having while developing this cocktail was the cantaloupe flavor not being pronounced enough for my taste. For this final version, I amped up the amount of cantaloupe I muddled into the cocktail quite a bit. This baby did NOT disappoint. For starters, the color was just stunning. The cantaloupe flavor was easily recognizable and I got just a hint of mint and tequila. As noted in my tips, the lime flavor was pretty subtle, which I enjoyed. A sweet, refreshing little ditty to combat the heat wave.

Cheers!