Video by Katherine Guanche.

Last week’s cocktail featured mint simple syrup. For today’s cocktail, I’ve made a fruit puree, canteloupe infused with rosemary, that stands in for the simple syrup. The subject came up during a pre-zoom interview for A Mighty Blaze with the novelist Caroline Leavitt and her producer Tom Champoux, who brought up the puree and sent me his recipe.

It caught our attention because the canteloupe where we’re staying is uncommonly delicious, the rosemary plentiful. It was simply a matter of combining a cup of diced canteloup, two sprigs of rosemary, and a half cup of sugar in a jar or bowl, shake or stir to mix it all up, then let it macerate in the fridge for two or three days. Blend and strain.

It’s a fun change from the standard sour. Notice this is essentially a daiquiri, with the puree instead of simple syrup. And you could mix up the herbs too. I imagine basil would be delicious as well, and you could make the same style sour pairing the basil infused cantaloupe with tequila and lime in the same proportions for an excellent drink. There’s really no end to what you can do.

Tom credited Boston’s Bully Boy Distillery for the drink, so thank you both!

This week’s reading is the opening stanzas of Richard Blanco’s “One Today,” a poem for President Obama’s second innauguration in 2013, chosen for it’s hopefulness and its acknowledgment that we are all of us together under one sun.

Together we stand, divided we fall. Happy Friday Cocktail Hour, one and all!

Canteloupe-Rosemary Simple Syrup

An herbacious canteloupe puree for cocktails
Prep Time 5 mins
Course Cocktail
Cuisine American
Servings 4


  • 1 cup canteloupe, large dice
  • 1/2 cup sugar
  • 2 branches rosemary


  • Combine the ingredients in a mason jar or bowl. (If you wish, pull the rosemary leaves from the branches.) Shake or stir to combine.
  • Refrigerate for 2 to 3 days. Puree in a blender, then strain. This should make about 6 ounces.


This should keep for about a week covered and refrigerated.
Keyword canteloupe, rosemary

The Blind Melon

A summery variation on the daiquiri, adapted from Bully Boy Distillery
Prep Time 3 mins
Course Cocktail
Cuisine American
Servings 1


  • 2 ounces light rum
  • 1 ounce lime juice
  • 1 ounce canteloupe-rosemary puree
  • 1 lime wheel or wedge


  • Combine the all the ingredients but the lime wheel or wedge in a rocks glass, stir and fill with ice. Garnish with the lime.
Keyword canteloupe, Lime, rosemary, rum