This is my rendition of the ‘Basil Melon Daisy’ cocktail from a restaurant I ate at recently and it’s rather delicious. I have replaced the sugar syrup component in a cocktail adding something better and in this case its strawberry jam. So you have the strawberry flavour along with all the sweetness you need to just stir though. How convenient?
I haven’t had much experience with melon juice because its one of those fruits where it makes more sense to eat whole, but I really like it in a cocktail because it’s not that sweet. You will need a proper juicer to extract the juice as this is a soft pulp fruit and you don’t want to land up with a puree.
I made mine in the new pint Ball® drinkware jars which look so pretty. Garnished with a few basil leaves and loads of ice, its the perfect summery drink.
You can either use soda water to top this drink up, tonic water or ginger ale. Whatever your flavour preference. All three work very well. I thought ginger ale added the most interest as well as sweetness, so this is what I went with.
Recipe – makes one Melon cocktail with basil and strawberry
- 125ml (1/2 cup) melon juice (freshly juiced) (spanspek or cantaloupe)
- 1 heaped teaspoon good-quality strawberry jam (preferably homemade)
- 3 basil leaves + extra for garnish
- 25ml good quality gin
- ginger ale, tonic water or soda water to top up
Muddle the basil leaves with the melon juice and leave aside for a few minutes to infuse.
Strain the juice into your serving glass with the strawberry jam and gin and stir until the jam has been incorporated. Add lots of ice and top up with soda. Stir again.
Top with fresh basil leaves.
This post has been sponsored by Ball