Author Notes
A favorite summer cocktail gets an Asian accent with the addition of sake and yuzu juice. Honeydew and Persian cucumber make it a refreshing quaff; allow 30 minutes for the melon and cucumber to freeze. —tw
Ingredients
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1/4
medium honeydew, peeled, seeded and cut into 1-inch chunks (about 2 cups)
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2
Persian cucumbers, peeled, seeded and cut into 1-inch chunks
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3/4 cup
(6 ounces) vodka
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2 tablespoons
yuzu juice or juice of 3 lemons
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1/4 cup
sweetened lime juice
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3/4 cup
(6 ounces) sake, Honjozo-shu or Junmai-shu preferred
Directions
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Freeze the honeydew chunks and cucumber. This will take about 30 minutes.
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Combine the vodka, yuzu or lemon juice, sweetened lime juice and sake in a blender and blend just to combine. Add the frozen cucumbers and honeydew chunks and blend until smooth. Divide evenly between 4 glasses and serve immediately.
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