Fresh mint and honeydew melon, blended with freezer-chilled botanical gin, make for an easy-drinking cocktail from Damon Roseberry of Broken Shaker in Miami. Freezing the melon in advance means you don't need as much ice to keep this drink slushy, so you're left with a more concentrated flavor.
1 medium honeydew melon, seeded
1 cup crushed ice
1 cup (8 ounces) chilled gin (such as London dry)
3/4 cup loosely packed fresh mint leaves (about 3/8 ounce)