About
This cocktail was created by Christina Rando at Cure (New Orleans, LA). Melons are tough in cocktails, but turning cantaloupe into a syrup concentrates its flavor. Paired with aged cachaça and Aperol, it makes for a standout melon sour. I’ll be sipping this all summer long!Cheers y’all!
Ingredients
- 1 oz · 30 mlAvuá Amburana cachaça
- ¾ oz · 22.5 mlAperol
- ¼ oz · 7.5 mlelderflower liqueur
- 1 oz · 30 mlfresh lemon juice
- ½ oz · 15 mlcantaloupe syrup
- 7 dropsPeychaud’s bitters
- ½ oz · 15 mlsoda water, to top
Method
- 1
Add all ingredients to shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Top with soda water.
- 5
Garnish with lemon twist (optional).
Cantaloupe Syrup
- 1
Blend cantaloupe.
- 2
Strain through cheese cloth.
- 3
Add equal parts sugar by weight to strained juice.
- 4
Shake or blend to dissolve sugar.
- 5
Bottle.
- 6
Refrigerate.
anatomyofadrink.com/cocktails/jets-to-brazil