Cantaloupe Mint Recipe

Make cantaloupe juice (if not using bottled)

Peel and seed about 1 cup of ripe cantaloupe cubes (approximately 1/4 medium cantaloupe). Place cubes in a blender and pulse until smooth. Strain through a fine mesh sieve or cheesecloth into a bowl to remove pulp. Measure 2 oz (about 1/4 cup) for one cocktail.

Make mint simple syrup (if not using prepared)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan and heat until sugar dissolves. Remove from heat and add a small handful (about 10–12) fresh mint leaves. Steep 15 minutes, then strain out leaves. Cool. Use 3/4 oz per cocktail; refrigerate leftovers up to 2 weeks.

Chill a martini or coupe glass in the freezer for at least 10 minutes.

If you prefer a sugared rim: rub a lime wedge around the rim of the chilled glass, then dip the rim into coarse or superfine sugar to coat lightly.

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Tito's Vodka, 0.5 oz Triple Sec, 2 oz fresh cantaloupe juice, 0.5 oz fresh lime juice, and 0.75 oz mint simple syrup.

Cap the shaker and shake vigorously for 12–15 seconds until well chilled and the outside of the shaker is frosty. This also helps integrate the cantaloupe juice and mint syrup.

Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish with a small cantaloupe wedge or a melon ball on the rim and a fresh mint sprig. Clap the mint between your palms once to release its aromatics before placing it on the drink.

Serve immediately. Recommend serving as a specialty martini at 1 cocktail per guest.