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.
2. Use a melon baller to, well, create melon balls and place in the freezer a full hour before serving. If juice from the melons is left over, this can be added to the drink.
3. Muddle mint sprigs and lime juices until well combined.
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.
6. Prepare glasses: Run a lime wedge around the rim of each glass and dip in sugar. Add icy melon balls to each glass to fill half way. Place a piece of candied ginger on a pick for an edible garnish.
7. Just before serving, drop in a handful of ice along with icy melon balls and stir.
8. Of course we pulled our glasses, linens and other accessories from our cupboards, all of which can be found at Teroforma. Check out our blog for lots more design, lifestyle and cocktail inspiration. Enjoy!