Traditional recipes

Cantaloupe Martini

Cantaloupe Martini


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  1. Home
  2. Drink
  3. Cocktails and Spirits

2.5

2 ratings

June 24, 2013

By

Emily Sundberg

This recipe is from Jade Bar at Sanctuary on Camelback Mountain in Scottsdale, Arizona.

1

Servings

329

Calories Per Serving

Ingredients

  • 1.5 Ounces Skyy Citron Vodka
  • 2 Ounces Watermelon Liqueur
  • 1 Splash of orange juice
  • 1 Splash of fresh lime juice
  • Cantaloupe balls, for garnish

Directions

Mix ingredients together and garnish with cantaloupe.

Nutritional Facts

Servings1

Calories Per Serving329

Total Fat0.3g0.5%

Sugar29gN/A

Protein0.7g1.4%

Carbs36g12%

Vitamin A9µg1%

Vitamin C46mg77%

Vitamin K0.1µg0.2%

Calcium11mg1%

Fiber0.2g0.8%

Folate (food)27µgN/A

Folate equivalent (total)27µg7%

Iron0.2mg1.2%

Magnesium12mg3%

Niacin (B3)0.4mg2.2%

Phosphorus22mg3%

Potassium201mg6%

Sodium6mgN/A

Have a question about the nutrition data? Let us know.

Tags


Cantaloupe Fiesta Cocktail

I don’t know much Spanish (Hola, me llamo Kate. Lo sienta, no hablo español.), but I do know tequila. I like it chilled and dressed, or mixed into a classic margarita. Over the past several days, I’ve opened my refrigerator to see half of a fresh cantaloupe staring back at me. “Drink me, I dare you,” it said.

So I did. I went to the liquor store and bought a bottle of silver tequila, and blended up this original concoction. I dubbed it a “cantaloupe fiesta” because my taste buds broke into a dance party on the first sip.

The recipe below will make one cocktail, but you could easily make a blender full as long as you’re serving it soon after.


This Melon Melody drink recipe really packs a punch, especially since the melon garnish soaks up the drink. Make this Daily’s Cocktails recipe on a warm summer day or anytime you want to heat up a party.

  • 4 cups pineapple juice
  • 2 cups vodka
  • 3/4 cup Midori
  • 1/2 cup Daily’s Piña Colada Mix
  • 1/2 cup Daily's Sweetened Lime Juice
  • 4 cups crushed ice

Mix all of the liquid ingredients in the punch bowl.
Add crushed ice and let chill.

Using a small melon baller, make balls from melons. Thread the melon balls in patterns onto large cocktail picks or small bamboo skewers.


50/50 Martini

The classic Martini has a storied history, although one that is difficult to pin down with precision. The Dry Martini as we know it today likely took form around the turn of the 20th century, and ever since, it has been a popular vehicle for experimentation.

The usual recipe of gin, dry vermouth and sometimes bitters leaves a lot of room for interpretation. Go heavy on the gin for a drier drink, and use more vermouth for a wetter drink. But even those wetter Martinis typically don’t give the gin and vermouth equal footing. For that, you must look to the 50/50 Martini.

This variation calls for equal portions of gin and dry vermouth, yielding a drink that is lower in alcohol and far less dry than most recipes. The drink’s origin story is a fuzzy one, and it’s likely that many people in many places at various points in time experimented with a 50/50 ratio of ingredients. But the drink’s first appearance in a cocktail book belongs to Harry Craddock’s famed 1930 tome, “The Savoy Cocktail Book.”

Like many old-school drinks, the 50/50 Martini all but disappeared from rotation until a band of pioneering bartenders brought it back to life in the late-1990s and early-2000s. Sasha Petraske served the cocktail at Milk & Honey, and Audrey Saunders put it on her menu at the influential Pegu Club—both located in New York. Dubbed the “Fitty-Fitty,” Pegu Club’s version featured identical measures of gin and vermouth, plus one dash each of Fee Brother’s orange bitters and Regan’s orange bitters. It was there at Pegu Club that hoards of enthusiastic drinkers were first introduced to the 50/50 Martini’s charms.

When making the cocktail for yourself, you have three important decisions: which gin to use, which vermouth to use, and whether to add orange bitters. This ability to choose your own adventure allows you to personalize the drink to your tastes. A London dry gin and floral French vermouth leans traditional, while a modern, less juniper-heavy gin paired with an herbal, more bitter vermouth can take the flavor in new directions. Orange bitters are there to provide structure and a mild zesty note, should that sound appealing.

With its lighter flavor profile and lower-alcohol sensibilities, the 50/50 might not be the Martini you’re used to, but it’s a Martini worth meeting.


Bright green, lime and melon with more than a hint of vodka.

Our Martini cocktail page details its evolution and other common variants.

Nutrition:

There are approximately 242 calories in one serving of Melon Martini .

Join the Discussion

You must log in to your account to make a comment.

Report comment

Previous Cocktail

Next Cocktail

Martini Cocktail and its evolution

In its simplest and truest form, a Martini is a mix of gin and vermouth, perhaps with a dash or two of bitters, and.

20 best Bénédictine cocktails

One of the truly classic liqueurs, Bénédictine contributes honeyed herbal notes to cocktails. All those below call.

20 best Falernum cocktails

Falernum is a versatile and flavoursome cocktail sweetener. Spiced (but not hot spiced) falernum is a characterful yet.

20 best Irish whiskey cocktails

Irish whiskey tends not to be peated so usually lacks the subtle smoky notes associated with Scotch whisky, so making.

Harvey Wallbanger Cocktail

One of the most famous cocktails from the 1970s, the Harvey Wallbanger is basically a Screwdriver (vodka and orange.

20 best Angostura Bitters cocktails

I've heard it said, You can tell a newly opened cocktail bar is successful when they need a second bottle of Angostura.


Cantaloupe Recipes

Drew Anthony Smith

Whether tossed with herbs or blended into a refreshing cocktail, a slice of melon is one of summer’s purest pleasures. When in season, juicy cantaloupe is one of our favorite melons. We’ve collected our favorite cantaloupe recipes.

Cantaloupe’s refreshing sweetness makes it great for cutting richer ingredients. With salty prosciutto, it’s a lovely accompaniment for fried wedges of Camembert cheese.

Cantaloupe can also stand up as the star of a dish. For a summery salad, try marinating the melon in honey and tossing it with basil and sea salt. Crushed black peppercorns complement the sweetness and add complexity.

Cantaloupe is great for mixing into cocktails. Serve a cocktail of cantaloupe juice, tequila, and lime in glasses rimmed with chile powder, sugar, and salt for a drink reminiscent of a classic Mexican street snack. Or take cantaloupe seeds, which are usually discarded, and grind them up to make a refreshing horchata.

Find these dishes and more in our collection of our favorite cantaloupe recipes.

Persian Cantaloupe Drink

Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »

Grilled Cantaloupe with Peach Agrodolce

In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »

Calavera Catrina

This tequila and cantaloupe cocktail from Edinburgh’s The Lucky Liquor Co. is refreshing and fruity, making it the perfect summer drink. Get the recipe for Calavera Catrina »

Melon Butter

Like apple butter, melons can be cooked down to a jammy, spreadable condiment, as in this recipe from chef Silvia Baldini of Strawberry and Sage. Spread it on toast tomorrow morning or save it (via proper canning technique) for a pork chop in the dead of winter.

Bala de Canon

Tequila, agave nectar, and cantaloupe purée get shaken up in this summery cocktail from Houston’s The Pastry War. Get the recipe for Bala de Canon » Cantaloupe is marinated in honey and spices then tossed with basil and sea salt in this refreshing summer salad.

Fried Camembert with Ham, Melon, and Cranberry Vinaigrette

Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette in this dish.

Melon au Porto

The simple pairing of cantaloupe and port could be found on the menu of any classic mid-century French restaurant. The best melon to use is the French Charentais, which is small and slightly acidic (though still sweet), but it’s just as good with a musk or hand melon or cantaloupe.

The Borderline Escape

One of the most popular snacks on the streets of Mexico is fresh fruit dusted with chile powder. The flavors and aromas of that snack are brought back in this tequila-based drink.

Horchata de Melón (Cantaloupe Seed Drink)

Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. Cubes of cantaloupe are a great garnish.

Melon (Filipino Cantaloupe Juice) Recipe

Kristina is the Associate Editor at Serious Eats. She has over 10 years of culinary experience, cooking, baking, and managing food and beverage operations in professional kitchens in Washington, DC, Boston, and New York City. Her writing for Serious Eats began in 2020 and focuses, although not exclusively, on all things sweet.

Why It Works

  • Using a fork and spoon or a coconut grater produces those signature long strands of cantaloupe flesh.
  • Letting the juice chill thoroughly develops its flavor and sweetness.

I grew up eating cantaloupe two ways: piercing perfectly ripe cubes with a fork to shovel into my mouth, and sipping melon—sweetened cantaloupe juice—from a cold glass. I have vivid memories of drinking countless glasses of melon, a popular drink that Filipinos imbibe to beat the sweltering tropical heat. The chilled beverage is a staple in our culture—I've enjoyed countless glasses both with my grandparents in the Philippines and at a bustling restaurant in Queens, New York. Served in a tall glass with ice, the long, rounded, pastel-hued strands of cantaloupe swim in their own sweetened juice. Its mellow, floral-sweet taste will quench anyone’s thirst on a hot day.

Traditionally, those signature cantaloupe strands are made using a melon scraper, which is tough to find outside of the Philippines. I couldn’t get my hands on one when developing this recipe, so I experimented with two different options: a fork and spoon, and a coconut grater. The fork-and-spoon method does a decent job of making those long strands, but it’s more time consuming and the resulting strands aren’t all that pretty. On the other hand, the coconut grater cuts through the cantaloupe’s flesh like butter, yielding beautiful strips that are just slightly heftier than the norm. Either method will produce a delicious melon. (Alternatively, you can cut the cantaloupe into large pieces and then shred it in your food processor using the grating disc to produce shorter strands that, while atypical, will still be tasty).

Once the entire cantaloupe is shredded, granulated sugar and water are stirred in and the juice is transferred to the refrigerator to chill. When it’s ready, fill a glass with ice and pour the juice over, making sure that some cantaloupe flesh ends up in there. You can add a straw and spoon for easy drinking and scooping. Lately, I’ve been enjoying my melon with a splash of milk (its richness balances out the juice’s sweetness), and I suggest you do the same.


Reviews

Delicious and refreshing! I made this with a few adjustments, as follows: (A) blended cantaloupe without water with my immersion stick blender (easier to chase the unblended chunks that way), (B) used lemon, not lime juice, and doubled/tripled the amount, (C) omitted the sugar, (D) strained juice with a fine mesh sieve rather than colander/towel combo. DELICIOUS! Just make sure you add the juice to the bubbly water and not vice-versa, or you'll produce some not-so-pleasant orange foam. http://apricosa.blogspot.com

This recipe makes me want to go home, whip up a pitcher of these and lounge around by my imaginary pool. A great recipe to use as a base for any number of creations. i have some frozen watermelon cubes that have been soaked in vanilla bean infused vodka and tangerine liqueur for a few months, which I was going to use for a party, but never did. I think I will puree and strain them, and then add water, sugar and citrus juices to taste. I might even mix it with chili pepper vodka to serve at a cocktail party. I think the point of a recipe like this is that you blend it to your own personal taste.

This recipe really sounded good and I was looking forward to it. Unfortunately it was thin and tasteless. It definitely won't make my cookbook. :(

this method is just too difficult. just use a juicer. I just do watermelon (no water) and then leave it alone. no sugar, etc. but of course, to each his own. the tequila sounds wonderful. just make sure your fruit is dead ripe.

100+ degrees here in Dallas today so i made this drink it did sound good. This was a good drink, i will give it to the Poker Guys tomorrow and get their input. I am not a big melon drink fan, but i did put some Rum in it after tasting the original and it did perk up a bit. Thinking maybe some tequila for Poker Night. Worth making if you like fruit drinks.


Melon sa Malamig (Filipino Cantaloupe Drink)

Recipe for Melon sa Malamig- a light and refreshing Filipino Cantaloupe Drink.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed or evaporated milk. Some even include a little lemon, lime, or calamansi juice. The thin shreds of cantaloupe are created with the help of a melon scraper. I used a coconut slicer, but a grater can be substituted if you don’t have either.

If stirring in sweetened condensed or evaporated milk, drink it immediately after combining. Lalaine of Kawaling Pinoy mentions through experience that the proteolytic enzyme in the cantaloupe breaks down the milk proteins and produces a bitter flavor if left to sit for a bit.


Cantaloupe-Basil Agua Fresca

Working in batches, purée cantaloupe in a blender until smooth.

Step 2

Set a fine-mesh sieve over a large bowl line sieve with cheesecloth. Strain purée into bowl gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Step 3

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1–2 hours. Fill glasses with ice. Divide agua fresca among glasses.

How would you rate Cantaloupe-Basil Agua Fresca?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Watch the video: Cantaloupe Martini part 1 (June 2022).