The Cucumber Cantaloupe Sour is a light gin sour that pairs fresh cantaloupe juice with cucumber and honey syrup for a bright, fruit-forward cocktail.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Muddle chopped cucumber in mixing glass.
Add remaining
ingredients and shake with ice.
Strain into chilled cocktail glass.
Garnish with cucumber slice.
This cocktail is best served fresh immediately after shaking. Cantaloupe juice keeps refrigerated in an airtight container for up to 2 days.
blender · cheesecloth · fine-mesh sieve · cocktail shaker
Peel and dice about 1/2 cup of cantaloupe, remove seeds, then puree in a blender. Strain through a cheesecloth-lined sieve to remove pulp.
Yes. Substitute 1/2 oz of simple syrup, agave nectar, or light corn syrup. Honey syrup adds more body and flavor, but simple syrup works as a neutral alternative.
Garnish with a fresh cucumber slice. You can also use a cucumber ribbon or wheel placed on the rim.
Mix the gin, cantaloupe juice, lemon juice, and honey syrup in a pitcher up to 2 hours ahead. Add ice and shake individual servings just before serving.
A London Dry or contemporary gin with bright botanicals complements the melon and cucumber. Avoid heavily juniper-forward gins that may overpower the delicate fruit.
