October 3, 2011 § 1 Comment
As much as i don’t like rum, i absolutely love Melon! This drink is so absolutely beautiful to look at, i don’t see why it would be equally delicious, especially with the home made vanilla infused rum! YUM YUM!
The Melon Rumballa recipe was concocted and written by former Martha Stewart and Food & Wine stylist, Lauren Fister. Lauren now works for a studio, Teroforma. There are many of Teroforma items in the pictures.
Makes about 8 cocktails
- 3–4 ripe melons, depending on size
- 1/2 liter white rum
- 1 bunch fresh mint, cleaned and stemmed
- 3 limes juiced
- 8 oz ginger soda
- 8 oz coconut water
- whole vanilla beans
- candied ginger (for garnish)
- sugar for rimming the glasses
1. We made our own vanilla rum and suggest you do, too — it’s fun and allows you to use any quality of spirit you want while controlling the sweetness. Place 1 vanilla bean in a sealed jar or other vessel with rum and let sit. We used our own Issi cruets, which are usually intended for oil & vinegar but work just perfectly for this. Taste frequently until the rum reaches desired flavor. After a week, the rum will be fully infused; however, you can let stand for up to a month for a more intense punch.
4. In a pitcher, add muddled mint (and juices), lime juice, rum, ginger soda and coconut water and stir together. Again, a pitcher with a stirrer works best, but you can use a long spoon, too.
5. We love the mad scientist aspect to making cocktails. At this point, taste your drink to see what it needs. Every taste is different, so however you imagine it is how it should be. For more sweetness, we suggest more ginger soda, melon juice or even some simple sugar or pineapple juice. To reduce the sweetness, consider adding a touch more lime juice.
One last slice of summer before hot cider, falling leaves and pumpkin seeds begin.