Few things shout out the coming of summer quite like the arrival of the fresh melon at your local supermarket. Refreshing and delicious, and even this late in the summer season, it’s the perfect fruit to eat by the pool and the perfect excuse to experiment with some cocktails. Cool down as we wait out this — hopefully — final blast of summer heat with our melon cocktail guide!

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National Melon Day Cocktails

If you’ve followed this blog for any length of time, you will quickly learn that I absolutely loathe summer weather! Never ever will you see one of those ridiculous “Salt Life” or flip flop stickers plastered on the window of my vehicle. Perhaps it’s my mix of Irish, Northern European, and gremlin blood, but mandatory sun exposure and I simply don’t mix. Maybe I should just stay indoors with the blinds drawn and take my vitamin D through a special lamp like those poor Soviet kids in Siberia used to…

Anyway, onto the drinks!

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Emoji-to

Created by International Emoji Expert, Jeremy Burge. Recipe and image courtesy of Midori

1 part Midori Melon Liqueur
1 1/2 parts Light Rum
3/4 part Fresh Lemon Juice
3 Fresh Strawberries
4 Fresh Basil Leaves
Soda Water

Muddle 3 fresh strawberries and 4 fresh basil leaves in a shaker. Add 1 part Midori Melon Liqueur, 1 1/2 parts light rum, 3/4 part lemon juice to the shaker with ice and shake. Pour into a collins glass. Top with soda water and garnish with a strawberry.

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Japanese Hi-Ball

Created by Houston Mixologist, Leslie Ross. Recipe and image courtesy of Midori.

1 part Midori Melon Liqueur
1 part Hibiki Japanese Harmony Whisky
Sparkling Mineral Water

Combine 1 part Midori Melon Liqueur and 1 part Hibiki Japanese Harmony Whisky into a chilled highball glass with ice. Stir and top with sparkling mineral water. Stir again and garnish with a melon ball and a wide lemon peel.

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Koo-Koo Cabana

If you happen to be one of those people who likes baking in the sand by the water, look no further!

At the Cabana Bar & Grill at Ocean Club Resorts in Providenciales, Turks and Caicos, patrons can leisurely raise their glasses and sip contentedly on the Koo-Koo Cabana, a light and refreshing mixture of vodka, melon liqueur, coconut rum, sour mix (hopefully fresh made) and pineapple juice.

Recipe courtesy of Cabana Bar & Grill at Ocean Club Resorts in Providenciales, Turks and Caicos. Image credit: Dane Wee-Tom

1/2 oz melon liquour
1/2 oz coconut rum
1/2 oz vodka
1/2 oz sour mix (for God’s sake make your own!!)
Fill to brim with pineapple juice

Shake and strain into a tall ice-filled glass. Garnish with lime and orange wedge.

Melon Sangria

Recipe and image courtesy of Midori.

1 part Midori® Melon Liqueur
1.5 parts Red Wine
0.5 part Lemon Juice
Chopped Apple or Pear
Lemon-lime Soda
Orange Wheel, for garnish

In a tall glass with ice, combine Midori® Melon Liqueur, red wine, and lemon juice and stir from the bottom of the glass. Add chopped apple or pear and top with lemon-lime soda. Stir gently from the bottom of the glass and garnish with an orange wheel.

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Melon Colada

Recipe and image courtesy of Midori.

2 parts Midori® Melon Liqueur
1 part Cruzan® Pineapple Rum
4 parts Colada Mix*

Combine ingredients in a blender and blend until smooth. Pour into a hurricane type glass and top with whipped cream and a pineapple/cherry stack.

*Colada Mix Ingredients:

5 parts Coco Lopez® Cream of Coconut
8 parts Pineapple Juice

Combine all ingredients in a blender without ice and mix until well blended. Keep remaining mixture chilled (mixture should last between 5-7 days).

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Sweet Sparkling Watermelon

This simple watermelon/sparkling wine hack is poolside perfection.

Recipe and image courtesy of Freixenet.

1 watermelon
1 bottle of Freixenet Sweet Cuvée Cava

Cut 1/4th off the top off a seedless watermelon. Scoop out the fruit and purée. Put 2 tbsp in a wine glass, and top off with Freixenet Sweet Cuvée Cava. Pour the remaining purée back in the hollow watermelon to enjoy throughout the day.

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