cocktails – Cooking through the seasons: the adventures of a San Diego Gastronaut.

IT IS SO HOT!!!

Is it hot everywhere? It’s hot in San Diego. And I know, before you start thinking please, it’s not HOT in San Diego, it is for us. Topped 90 degrees today at our house. The only way to beat the heat is with booze (no AC and no pool.) So please enjoy this recipe for a melon mojito- a summer twist on a classic cocktail.

Ingredients

½ c. honeydew melon
½ c. cantaloupe melon
4-6 fresh mint leaves, plus more for garnish
1½oz. rum (I used Bacardi)
club soda

Instructions

In a blender, pulse the honeydew and cantaloupe until roughly pureed. Add the mint leaves and pulse just until the leaves are broken up.
In a cocktail shaker or mason jar, add some ice, melon puree, rum, simple syrup, and lime juice. Secure lid, and shake vigorously. In a glass, pour the mixture over ice and top with club soda.
Pour over ice into a chilled, sugar rimmed glass. Garnish with mint.

*** NOTES ***

1. I used fresh melon from our CSA. I have no idea what kind it was. Feel free to be creative.

2. I used mint syrup because the aforementioned heat destroyed our mint and I only had a little bit that was salvageable – which I used for the garnish.

3. Tonic water can be substituted for club soda.

VIOLA!

ENJOY!

– SUSANNAH

Cocktail Alert!!

Love a delightful Cubra Libre on a Saturday afternoon.

The Cuba Libre is a highball made of cola, lime, and dark or light rum. This highball is often referred to as a Rum and Coke in the United States, Canada, the UK, Ireland, Australia and New Zealand where the lime juice may or may not be included.
Main alcohol: Rum
Ingredients: 4 oz Cola, 1/3 oz Fresh lime juice, 1 2/3 oz White rum
Preparation: Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
Served: On the rocks; poured over ice
Standard garnish: Lime wedge
Drinkware: Highball glass