We created this Melon Spritz cocktail to capture the essence of a memorable beach barbecue hosted by the Emerald Sakara crew. It’s a sparkling, crisp melon-forward cocktail uses the floral aroma of cantaloupe and the clean botanical notes of gin to create a delicate and refreshing sip. Tip: Wrap thinly sliced fruit (we used cantaloupe and watermelon) around cocktail picks for a tropical garnish.
Emerald Sakara Melon Spritz
Our recipe for a melon-forward spritz cocktail inspired by the essence of a memorable beach barbecue.
Ingredients
- ¼ oz melon syrup see note #1
- ½ oz citric melon see note #2
- 1 oz melon gin
- 2 oz Prosecco
- melon slice for garnish
Instructions
- Fill cocktail shaker with ice; add melon syrup, citric melon and gin. Shake 15 times, then strain into a champagne flute or coupe glass. Top with Prosecco and garnish with a melon slice.
Notes
- To make melon syrup, mash 1 cup chopped cantaloupe with ½ cup granulated sugar in a bowl. Cover and let rest at room temperature for 6 to 8 hours or up to overnight. Strain through a fine-mesh sieve into a bowl, pressing to release all the liquid, and discard the pulp. Keep refrigerated in a sealed container for up to 3 days.
- To make citric melon, combine 1 cup chopped cantaloupe with 2 tbsp water in a blender and purée until smooth, adding 1 tbsp more water at a time if needed. Strain through a fine-mesh sieve into a bowl, pressing to release all the liquid, and discard the pulp. Stir in 2 tsp citric acid. Keep refrigerated in a sealed container for up to 3 days.
