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Author Notes: This is a play on a mojito featuring the pale green juice from a Summer Kiss melon and tarragon in place of mint. It makes an ethereally pale green cocktail. It's a lovely evening sipper, and would also be a fantastic brunch cocktail (perhaps with some dry sparkling wine instead of seltzer). If you can't find a Summer Kiss melon, go ahead and substitute honeydew. If you don't feel like booze, omit the rum and add extra seltzer. —hardlikearmour
Makes 2 highball cocktails
Tarragon simple syrup (makes about 3/4 cup)
ounces granulated sugar (1/2 cup)
ounces water (1/2 cup)
ounce fresh tarragon sprigs
- Combine sugar and water in a small sauce pan. Heat over medium, swirling the pan occasionally, until the sugar dissolves and the mixture starts to simmer.
- Remove from heat and add the tarragon, bending or breaking them to fit in the pan. Cover and allow to come to room temperature. Strain into a 1/2 pint jar or other suitable container. Refrigerate. Will keep for about a month.
Summer Kiss Mojito
Summer Kiss melon (half should weigh about 1 1/4 lbs)
ounces white rum
ounces fresh pressed lime juice
ounce tarragon simple syrup
ounces selzer (or bone dry sparkling wine)
fresh tarragon sprigs (optional garnish)
- Seed melon half, and cut into slices. Remove the rind, and cut the flesh into chunks. Place chunks in blender, and purée until smooth. Strain through a fine mesh strainer into a 2-cup measure. You should have about 3/4 cup juice.
- Add rum, lime juice, and simple syrup to the melon juice. Stir to combine thoroughly, then divide between 2 highball glasses. Add several ice cubes, and top each glass with 4-6 ounces of selzer. Garnish with tarragon sprigs if desired.
- This recipe was entered in the contest for Your Best Recipe with Melon