The Garden Tipple: Cantaloupe Cantina Cooler

Cantaloupe Cantina

It’s tequila time, Boozers. After a long week slogging away in a grown-up world of trading gossip by the water cooler, listening to the C-suite droning away about budgetary propriety, and spending yet another morning commute stuck in a tunnel on a disabled subway car, you’ve earned every precious drop.

If your paycheck doesn’t seem to be commensurate with the amount of overtime you put in every week, then you’re probably looking for ways to stretch your cocktail budget. We understand this all too well, so our advice is to spend as much as you can afford on a good bottle of tequila (we like Avión Silver, which is smooth and herbaceous with a pleasant kick, yet reasonably priced) and then head to the farmers market at the end of the day. Why? Because this is the time when farmers try to lighten their load by actually giving away the produce they haven’t sold yet.

We picked up two rather overlarge cantaloupes this way this week and immediately thought of making cantaloupe juice, an embarrassingly easy little job. Until our summer cocktail garden fills in, we’ve been rejoicing in the beautiful fresh fruits and vegetables to be found at the farmers market, where the farmers have a jump on the rest of us by growing their products in greenhouses during the cooler spring months. The cantaloupes right now have that fresh early summer brightness that matches just about perfectly with tequila.

So finish up that really important report for the boss, then hit the farmers’ line around 5 to see what you can score, without having to resort to dumpster diving. You deserve a drink.

Cantaloupe Cantina Cooler

We said it was embarrassingly easy to make cantaloupe juice and we weren’t kidding. Scoop out the flesh of a ripe cantaloupe and throw it into a blender. Blend on high until liquified, then strain through a coffee filter until you have a beautiful clear liquid. At this point, we like to add the juice of one fresh lime and about 2 teaspoons of light agave nectar. Can be stored for up to two days in the refrigerator, but best if used immediately.

3 ounces fresh cantaloupe juice

1.5 ounces tequila

1 ounce prickly pear liqueur (we love this, especially from our local maker Don Ciccio & Figli, and it adds something special to tequila, but go ahead and use triple sec if you can’t find prickly pear liqueur at your liquor store)

Chilled club soda

2 wedges of lime

Put first four ingredients into a cocktail shaker and stir well, then pour over a tall glass filled with ice. Squeeze one wedge of lime into the drink, then garnish with an additional wedge of lime.

 

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