Friday Cocktail: Melon Mule

Last week the cherry margarita went down so well I thought some more fruit was in order. This is a little less boozy but oh so refreshing, with a gorgeous zing from the ginger beer and a lovely balance of flavours. I've called it a mule based on the mississippi mule because it contains gin, but you can use vodka too if you're feeling traditional.

You'll need less melon than you think to make enough juice for the cocktail, and - just a heads up - if you don't sieve the melon and instead shove the whole thing in the freezer after shaking it up, you'll get a lovely boozy sorbet (as the gin, blueberry and eldeflower sorbet proved, you guys love sorbets.)

Melon Mule recipe (serves 1)

Ingredients:

75ml melon juice (blend about two to three handfuls of cubed canteloupe melon until as smooth as possible, and pass it through a sieve to make sure any massive bits are removed)
60ml gin
Juice of half a lemon
4 sprigs of mint
1tsp honey
Ginger beer (to top up) - we prefer the alcoholic ginger beer by Crabbies
Dash sugar syrup (optional)

Shake it!

1. Shake everything except the ginger beer and sugar syrup (if you're using it) over ice until nicely blended.
2. Strain into an old-fashioned glass or champagne saucer and fish out the mint leaves.
3. If you're using sugar syrup, add a dash at a time and keep tasting the cocktail (tough, I know) until it feels sweet enough.
4. Top up the glass with ginger beer.

We like garnishing with mint leaves to enhance the minty hints. Enjoy!