Melon cocktail

Childhood memories of a favourite Filipino rockmelon drink inspired this zesty gin cocktail.

Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 30 ml gin (see Note)
• 2 tsp (10 ml) fresh lime juice
• 1 tsp (5 ml) honey
• 2 wedges pink grapefruit
• Ice cubes

Melon mixture (see Note)

• ½ small ripe rockmelon
• ¼ cup white sugar
• 1 litre water

Chilling time: at least 1 hour.

Instructions

1. To make the melon mixture, scoop out and discard the seeds. Using a zester tool, scrape the melon to create very fine strands. Do this in a large bowl to catch all the juices. Transfer the melon and juices to a large 1.5-litre container or jug. Stir in sugar and water. Refrigerate for at least 1 hour or overnight.
2. To make your cocktail, place gin, lime juice and honey in a serving glass, stirring until the honey dissolves. Add ice and top with some of the melon mixture. Squeeze over 1 grapefruit wedge, and garnish with the other wedge, to serve.

Notes

• The melon mixture yields enough to make 4-6 cocktails.

• This recipe used Four Pillars Olive Leaf Gin. You can also make this a refreshing non-alcoholic drink by omitting the gin.

This recipe is from A Taste of the Philippines with Yasmin Newman. Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.