Cantaloupe Coastal Breeze CocktailYUMMLY
This beautifully balanced, lower-proof drink features musky cantaloupe (or Galia melon), a type of dry fino sherry called Manzanilla from Spain, a splash of gin, and fresh thyme and lemon. The recipe is a Yummly original created by Nahiel Nazzal, a restaurant and cocktail expert in San Francisco. She likes to make the thyme syrup and melon puree or juice a day ahead, and then the cocktail comes together in about 10 minutes. You’ll have enough thyme syrup for 5 cocktails and melon puree for 10 cocktails. You can serve the drink strained, or still with the ice cubes if you’re looking for something extra refreshing.
- Combine sugar and water in a small saucepan. Cook, stirring, over low heat until sugar dissolves, then add fresh thyme for syrup. Simmer gently, covered, for 30 minutes. Strain syrup into a glass measuring cup, leaving a few leaves in it. Set cup with syrup in a small bowl of ice water to cool, or just set aside if you don’t need it right away. If making thyme syrup ahead, chill airtight up to 1 week.
- Meanwhile, discard seeds and peel from cantaloupe and cut melon into chunks. Puree melon in a blender until very smooth, then strain, or juice it in a juicer. If making melon puree ahead, refrigerate up to 3 days and stir before using.
- For each cocktail, put sherry, gin, .75 ounce thyme syrup, lemon juice, 1 ounce melon puree, the salt, and ice cubes in a cocktail shaker. Shake vigorously until shaker is cold. Then strain into a small cocktail glass (preferably a coupe style); or for a more casual look, just pour everything including ice into a glass. Set a thyme sprig over the glass, or if you like, spear a couple of melon balls with a thyme sprig or skewer and set them on the glass.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.