Bartender Jason Patz named this drink after the luxury Japanese melon prized for its sweet orange flesh and perfectly round shape. (A pair can fetch up to $21,000 at auction.) Patz shakes cubes of cantaloupe with Nikka Yoichi whisky from Hokkaido, also the birthplace of Yubari King melons.
Recipe from Food & Wine Cocktails 2015
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
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.
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