Make this Cucumber Melon Martini for a delightful, feel-good happy hour. Fresh produce is combined with high-quality gin for a refreshing twist on this classic cocktail.
The individuals at my local farmer’s market, where I have been a faithful customer for several years, inspired this Cucumber Melon Martini recipe. When you chat with people about shared interests week after week, friendships develop. We are fortunate to personally know the families who provide so much of the food we enjoy.
One of my favorite produce vendors is a real joker. I have spent many Sunday mornings hanging out with him, helping around the tent, and gossiping about the local agricultural market. He supplies produce for several area restaurants and is always up on the latest foodie trends using seasonal ingredients. He had a chef demo in his tent a few weeks ago featuring an Asian-inspired cucumber melon salad which got my metal gears turning.
Cucumber and melon is such a delightfully refreshing combo that I knew it was perfect for a late summer cocktail. My farmer friend, who also happens to love a good gin cocktail, grew the fruit I used in this recipe. He inspired me to put a fruity twist on the classic gin martini. The result is a deliciously smooth concoction that will have your inner Bond girl glowing!
There are so many options you can use in this Cucumber Melon Martini recipe besides the typical cantaloupe or honeydew melon. We have been feasting on exotic looking tigger melons and heirloom varieties like the delicately sweet La Polma Gold, a locally grown gem. Don’t be afraid to search out something unique. There are so many things you can do with melons; so far I have made fruit salsas, added chunks to salads, and pureed them in smoothies.
Cucumbers are in season too, so I have been pickling a lot. For this recipe, use a seedless variety or a mild pickling cucumber, something with a thin skin, just remove the seeds. Heartier types, like the kind you see in a typical dinner salad, the ones with the thicker green skins, aren’t quite as sweet or tender.
You can either puree the fruit and use it as-is for a lush, boozy treat or if you are a purist, strain the pulp from the juice before mixing your drink. It is a personal choice. I made it both ways and really enjoyed the mouth feel of the unstrained version. The sweet pulp added a level of decadence, I felt completely indulgent and satisfied. If you strain it, save the pulp and freeze it for a wonderfully icy treat!
- For the Martini:
- 2 oz gin
- 1½ oz melon cucumber juice
- Splash dry vermouth
- Cucumber and melon slices for garnish
- For the melon cucumber juice:
- 4 cups roughly chopped cantaloupe or similar melon
- 1 large English cucumber, peeled, and roughly chopped (substitute pickling cucumber with skin and seeds removed if necessary)
- For the Martini:
- Add gin, juice, vermouth, and ice to a cocktail shaker.
- Shake vigorously, strain into a chilled martini glass.
- Garnish with cucumber and melon slices.
- For the melon cucumber juice:
- Add melon and cucumber to a blender. Puree until smooth; use as-is.
- To remove pulp, line a fine mesh strainer with cheesecloth and place over a bowl. Pour puree into strainer and refrigerate overnight. Gather edges of cheesecloth together, squeeze out remaining juice. Discard pulp and store juice in an airtight container in the refrigerator.
We hope you love this refreshing summertime Cucumber Melon Martini cocktail recipe from SoFabFood Contributor, Loriann from Thyme for Cocktails, as much as we do. If you enjoyed this cocktail recipe, be sure to find more like it in our Cocktails section. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing for summer. Enjoy!
Disclosure: Message intended for our readers 21+ only. Please drink responsibly!