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Friday Cocktail Hour: The Blind Melon

Published: Sep 18, 2020 · Modified: Jan 19, 2021 by Michael Ruhlman · 3 Comments

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
Print Recipe
Prep Time 5 minutes mins
Course Cocktail
Cuisine American
Servings 4

Ingredients
  

  • 1 cup canteloupe, large dice
  • ½ cup sugar
  • 2 branches rosemary

Instructions
 

  • 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.

Notes

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
Print Recipe
Prep Time 3 minutes mins
Course Cocktail
Cuisine American
Servings 1

Ingredients
  

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

Instructions
 

  • 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
« Friday Cocktail Hour: The Mojito
Friday Cocktail Hour: The Palmetto »

Reader Interactions

Comments

  1. Allen

    September 21, 2020 at 4:00 pm

    My wife is a knitter and also has strong opinions, I used to make watermelon margaritas and just a little mint would ruin it. Or a little allspice in anything,
    very cruel after curing something for a long period of time to have just a little allspice kill it.

    I have something I consider poetic to share, from the late Jim Morrison.

    “ Well I woke up this morning and I got myself a beer.

    I woke up this morning and I got myself a beer.

    The futures uncertain and the end is always near.

    Let it roll baby, roll ...

    Love that one. Cheers!

    Reply
    • Michael Ruhlman

      September 22, 2020 at 3:18 pm

      thank for the Jim Morrison. haven't listened to the doors in ages.

      Reply
  2. Trent Boult

    December 16, 2020 at 5:57 am

    Great blog. thanks for share.

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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