Melon Lychee Wonderland Recipe
Experience a burst of tropical escape with this one – of – a – kind concoction of melon – infused gin, Soho Litchi liqueur, fresh coconut puree, and tangy yuzu citrus. Each sip transports you to a lush paradise, making it a perfect companion for vibrant dining.
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Ingredients
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Cocktail Base
Melon Layer & Garnish
Ice & Tools
Method
Prep: Melon-Infused Gin & Glass
Make melon-infused gin (if not using pre-made)
Place 1 cup diced honeydew or cantaloupe into a clean jar and pour 2 cups gin over the fruit. Seal and refrigerate for 12–24 hours for a light infusion. Strain out solids through a fine mesh and discard fruit. Use 2 oz of this infused gin per cocktail.
Prepare the glass rim: On a small plate mix toasted coconut flakes with 1/2 tsp sugar or fine sea salt. Rub the rim of a chilled coupe or rocks glass with a cut lychee or yuzu wedge, then dip rim into the coconut-sugar mixture to coat lightly. Set glass aside in the freezer or refrigerator to chill while you build the drink.
Melon Purée & Lychee Preparation
Make the fresh melon purée: Reserve 1/4 cup of the cubed melon for garnish. Place 3/4 cup cubed melon in a blender and blitz until smooth (about 15–20 seconds). If needed, press through a fine sieve for a silkier texture. Measure out 1.5 oz (about 3 tbsp) of the purée for each cocktail; this recipe uses the full amount for one cocktail.
If using canned lychees, drain and pat dry. Reserve 1 lychee for garnish and chop the remaining 2 roughly if you plan to muddle for extra aroma.
Combine & Shake
In a cocktail shaker, add the following: 2 oz melon-infused gin, 1 oz Soho lychee liqueur, 1 oz fresh coconut purée, 0.5 oz yuzu juice, 0.25 oz simple syrup (taste and omit or increase depending on the sweetness of your melon and lychee).
Add crushed ice to the shaker (about 3/4 cup) and, if you want extra lychee aroma, add the chopped lychee pieces. Dry shake (no ice) for 10 seconds if you want extra froth from the coconut purée, then add ice and shake vigorously for 10–12 seconds until well chilled and the outside of the shaker is frosty.
Strain & Serve
Double strain the cocktail into the chilled rimmed coupe or rocks glass over a single large ice cube or a small pile of crushed ice, depending on your chosen presentation.
Garnish: Thread the reserved melon cube and a halved lychee onto a short pick and rest on the rim. Sprinkle a pinch of toasted coconut flakes over the top and finish with a fresh mint sprig. Optionally express a bit of yuzu peel over the drink for an aromatic oil spray.
Serve immediately, with a small spoon if crushed ice is used so the guest can enjoy the textured melon purée.