A Cocktail Party Plus A Poem

Whether it’s cantaloupe or muskmelon,
it doesn’t really matter.
This cocktail is so elegant
it could be served on a silver platter!

Ingredients

1.5 oz  Siempre Tequila Plata

3 oz Freshly Pressed Cantaloupe Melon Juice

0.5 oz Simple Syrup

0.25 oz Fresh Lime Juice

3-4 Sage Leaves

Pinch Salt

2-3 dashes Angostura Bitters

Mezcal Rinse (optional)

Instructions

Rinse a collins glass with Mezcal (optional, but recommended for the smoky ambiance)

Add all ingredients, except Angostura Bitters, in a cocktail shaker

Add ice and shake vigorously for 10-15 seconds

Fine strain the cocktail into the collins glass filled with ice

Top with a few dashes of Angostura Bitters and garnish with wheat grass or see suggestions below

Simple Syrup

1 cup white sugar

1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Mezcal vs Tequila:

Both tequila and mezcal are made from the harvested core of the agave plant.

Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This traditional system of making mescal is what gives it its unique smokiness. 

Making Melon Juice  

1 large Melon cantaloupe

1 cup white sugar

1.5 liter cold water

Cut the Melon in half. Then scrape of seeds and inner pulp.

In a deep bowl, place seeds and pulp with a cup of the water then mash with back of spoon to extract flavor.

Using a colander, strain juice from the discarded seeds.

Using a grater, scrape the Melon flesh.

In a pitcher, combine melon strands, extracted juice from seeds, sugar and water.

Stir well and serve with ice.

Note: You can adjust the sweetness by adding more sugar.

This cocktail can be improvised. Small additions of blackberry, raspberry, cucumber, mango and papaya will add a special twist. 

You can also add some zest with a splash of ginger, mint, lemongrass or vanilla. 

Sources:
The Spruce Eats (https://www.thespruceeats.com) / Flair Projects (flairprojectsb.com) / Allrecipes (https://www.allrecipes.com)

About the Author: David Bruce Patterson is a Muskoka author, poet, and cocktail conoisseur. He finds it a stimulating challenge, rotating between novel writing, and poetry. “They meet somewhere in the middle,” he says. “The unknown genre.” David has completed his novel, Square Wheels, and is now working on Dorothy Parker and the Epigram Mysteries: Murder at Land’s End. David has also written more than 3000 poems and hopes to have an anthology out soon.

David Patterson

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