Melona Colada Recipe
A cooling cocktail made with freshly shaved ice, blended pureed cantaloupe hybrid, and Navarro Vineyards’ Gewurztraminer juice among other ingredients.
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Ingredients
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Melona Colada Base
Ice & Garnish
Method
Melona Colada Base
- 1
Prepare the cantaloupe puree
Halve the cantaloupe, remove seeds, and scoop the flesh into a blender. Reserve about 1/2 cup of the flesh for garnish. Blend the rest until completely smooth, about 30–45 seconds. If the cantaloupe is very thick, add 1–2 tablespoons of Gewurztraminer to help puree.
- 2
Combine liquids
Add the Gewurztraminer (or Gewurztraminer juice if using non-alcoholic), white rum, coconut cream, simple syrup, and fresh lime juice to the blender with the cantaloupe puree. Pulse 3–4 times and then blend on medium for 10–15 seconds until homogeneous. Taste and adjust sweetness with more simple syrup if desired.
Ice & Assembly
- 3
Shave the ice
If you have a shaved-ice machine, shave enough ice to yield about 3 cups of fine, snow-like ice. Alternatively, crush ice in a clean towel using a mallet or pulse large ice cubes in a blender or food processor until fine but not watery.
- 4
Layer and blend (optional slush consistency)
For a blended slush: add half of the shaved ice (about 1.5 cups) to the blender with the cantaloupe mixture and pulse 6–8 times until you reach a thick, slushy consistency. If you prefer a layered texture, do not blend the ice; instead, keep it separate for filling the glasses.
- 5
Fill glasses
Spoon a layer of shaved ice into chilled serving glasses (about 1/3–1/2 cup per glass). Pour or spoon the cantaloupe-Gewurztraminer mixture over the ice, leaving some room at the top. If you made a blended slush, simply divide the slush between the glasses.
- 6
Garnish and finish
Top each drink with a small mound of shaved ice if desired. Garnish with reserved cantaloupe balls or a wedge on the rim, a sprinkle of toasted coconut flakes, and a mint sprig. Serve immediately with a straw and/or cocktail spoon.