Coconut-Cantaloupe Mojitos
Recipe as shared in That Time I Made Garry and Deniece Drink with Chickens. They brought me cantaloupes. We made cocktails. Then we drank them in the company of chickens. Like you do.
To make these suckers, you first need to magically turn cantaloupe into cantaloupe juice. De-seed and cut one melon into halves and then quarters. You’re going to use 3/4 of it to make juice, reserving the last 1/4 for muddle bits and garnish. Remove melon skins, then chop the 3/4 melon into one inch or so chunks. Pulse the chunks through a food processor until you have a very fine, juicy pulp. Now press this mess through a strainer using a spoon, and collect the remaining juice (or, if you have a juicer, use that instead of the food processor). Set the strained juice aside.
To make one mojito:
- 1/4 cup small chunks of cantaloupe (approx. 1/2″ cubes)
- 4 fresh pineapple mint leaves (or other mild mint), plus one sprig for garnish
- 2 oz. ginger rum (we love Malahat Spirits Ginger rum)
- 1 oz. clear rum
- 2 oz. coconut water
- 1/4 oz. simple syrup
- 2 oz. cantaloupe juice
- 1/2 oz. fresh lime juice
In the bottom of a highball glass, muddle your mint leaves just until the fragrance releases. Next put your small cantaloupe chunks in the glass, then fill with ice. In a cocktail shaker filled with ice, place rums, coconut water, simple syrup, cantaloupe juice, and lime juice and shake thoroughly. Strain into your prepped highball glass and garnish with a sprig of mint, or a lime, or cantaloupe wedge or whatever fanciness you feel like. JUST DO IT.
