Cantaloupe Daiquiri With Nasturtium Sugar
Similar to a circle coming into contact with an irregular hexagon, when the sun is scorching outside, there’s nothing more desirable than a cool refreshment in the shade. Whether it's a cocktail, mocktail, or good old fashioned icy spring water.
Take a moment to picture yourself holding a frozen cantaloupe daiquiri right now. Think Hemingway in Havanna mixed with perfect summer-ripe melons along the coast. This cantaloupe daiquiri strikes a breezy balance of tropical flavor between my favorite Haitian rum alongside coconut cream and lime. Nasturtium leaves and dehydrated flowers blended with organic cane sugar makes for a sweet, yet peppery garnish.
Make the nasturtium sugar – Blend the dried nasturtium leaves in a mortar and pestle until finely ground. Mix with the sugar. Place on a small saucer. Wet the rims of four cocktail glasses and dip the glasses in the nasturtium sugar. Set aside
Make the cantaloupes daiquiris – In a high speed blender, purée the chopped cantaloupe with enough water to blend. Blend on high until smooth an strain to remove solids. Measure out 1¼ cups of juice. Reserve the remaining juice.
Add the cantaloupe juice, rum, agave nectar, orange juice, coconut cream and lime juice to a cocktail shaker and whisk until combined. Fill with ice, cover and shake. Strain the cantaloupe daiquiris evenly between the sugar rimmed glasses and serve immediately.
- ¼ cup organic cane sugar
- 14 nasturtium leaves, dehydrated or air dried
- 1 medium cantaloupe, peeled, seeded and chopped
- ½ cup Barbancourt aged Haitian rum
- ¼ cup orange juice
- ¼ cup triple sec
- 2 tbsp freshly squeezed lime juice
- 2 tbsp coconut cream, optional
- at least 2 cups of ice