- Four 1-inch cantaloupe cubes, plus 1 or 2 cantaloupe balls skewered on a pick for garnish
- 2 ounces 12-year Japanese whisky or Nikka Yoichi 15-year
- 1/2 ounce Simple Syrup
- 1/2 ounce fresh lemon juice
How to make this recipe
- In a cocktail shaker, muddle the cantaloupe cubes. Add the whisky, Simple Syrup and lemon juice. Fill the shaker with ice and shake well. Fine-strain into a chilled double rocks glass and garnish with the skewered melon balls.