This week we’re making a suitably tropical number, that I think we’ll call ‘Guyana’s not French, but the Melon is’ (if you were making along with us on Monday, you’ll note that I took my own advice from last week and came up with the name for this cocktail before finishing it).
You’ll be needing these…
List of Ingredients
- Passion Fruit
- 50ml of Soda Water
- 50ml of El Dorado 15 Year Old
- 2/3 of half a Passion Fruit Shell of Rumbullion! XO 15 Years Old (this measurement will make sense later)
- 20ml of Merlet Crème de Melon Charentais
That’s going to go into a shaker with a handful of ice, and 20ml Merlet Crème de Melon Charentais.
If you’ve not tried this stuff, it’s absolutely superb. It’s got that slightly ‘off’, blue-cheesy character that develops in really seriously over-ripe Charentais melon. There’s nothing else like it.
Next up, the flesh and seeds from a whole passion-fruit. This’ll provide our sour-balance.
Keep hold of one of the empty halves – we’re going to need it for our garnish.
Next, a couple of sprigs of mint. Just bung ’em in whole.
And Ginger. About 5 1mm slices.
Now shake like a madman for 30 seconds or so. We’re chilling and mixing, but also bashing the ginger and mint up. Following that, double-strain into a cocktail glass:
Top with about 50ml Soda Water for a bit of a spritz.
Grab your passion-fruit shell, and add some more sliced ginger, and a mint sprig.
2/3-fill it with your Rumbullion! XO 15 Years Old…
…and float it in the drink.
And serve. ‘Guyana’s not French, but the Melon is’.
If you’ll be joining us this Sunday for the next #MasterofCocktails, here’s what we’ll be using…
Next week, you’ll be needing these…
Darkness!-Aged Bathtub Gin (Ardbeg) (Batshit Mental Ideas)*, Luxardo Maraschino Liqueur , Liquore Strega, a Lime and Jack Rudy Cocktail Co. Bourbon Cocktail Cherries.
*Sadly sold out, though this one right here is a good alternative…