Author Notes
New York in a heatwave: I made chilled melon soup with a frisson of hot chile. The next day was even hotter and I had some cold soup left in the fridge. Idea - a good base for a tall, cool drink? Enter rum and lime juice - sweet, sour, herby, spicy, heady. Exit one happy imbiber...
This makes a jugful of smooth melon and mint soup or drink base. Keep the rum in the icebox.
(For a virgin version, add seltzer instead of rum.) —Marie Viljoen
Ingredients
- Chilled melon, jalapeño and mint soup
-
6 cups
ripe Hami or other melon
-
1
lime's juice
-
15
fresh mint leaves
-
1
seeded jalapeño
-
1 pinch
of salt
- The cocktail
-
5
parts melon soup
-
2
parts fresh lime juice
-
2
parts white rum
-
2
ice cubes
-
1
sprig fresh mint for garnish
Directions
- Chilled melon, jalapeño and mint soup
-
Blend all ingredients until very smooth. Chill.
- The cocktail
-
Blend the soup, rum and ice cubes until the latter are crushed. Pour into a tall glass, add 2 more ice cubes and garnish with mint.
Roll on, summer!
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