It is melon season and today’s clever cocktail employs the use of fresh Cantaloupe embellished with mint and rum. It is a great take on the traditional Mojito with the melon accentuating the mint flavor in a most wonderful way. This is a perfect cocktail for a hot summer’s day.
In a shaker glass filled with ice add:
- 1 ½ Ounces Bacardi Silver Rum
- 3 Ounces of Cantaloupe-Mint Syrup*
- ½ Ounce Fresh Squeezed Lime Juice
Strain into a highball glass over fresh ice. Splash with club soda. Garnish with a generous bouquet of fresh mint. Drink through a straw.
Cantaloupe-Mint Syrup Recipe
In a medium sized saucepan add:
- ½ Cup Water
- ¼ Cup Sugar
Bring to a boil reduce heat and add:
- ¼ Cup Cantaloupe Seeded and Diced
Simmer on low for 10 minutes, shut off heat, then add:
- 20 mint leaves lightly bruised
Cover and let cool. When cool strain all through a fine sieve pressing out all the liquid possible. Put up in a sterile jar. Syrup will keep for 5-7 days in the refrigerator.