Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, September 26, 2008

Drink of the Week

At a recent rooftop dinner in Portland, it wasn’t the North Park Blocks view (which was amazing) or the tender suckling pig (also amazing) that had the crowd buzzing, but a nectar-like cocktail that Gilt Club bartender Joe Turner had crafted specially for the evening’s rooftop soirée. Subtle and sweet with bright citrus acidity and herbal undertones, this Hummingbird Cocktail soars with prosciutto and melon, or with roasted pork.

Hummingbird Cocktail
2 oz. cantaloupe-and-honeydew-infused silver tequila (see below)
1/4 oz. honey water (equal parts honey and water)
1/4 oz. St. Germain
2 oz. limeade (equal parts fresh lime juice, water and simple syrup)
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: lemon twist

Combine all ingredients and shake. Strain into a glass and garnish.

For the infusion: Remove the rind of 1/4 a honeydew and 1/4 a cantaloupe and cut fruit into large pieces. Combine with one bottle of silver tequila. Turner recommends infusing the tequila for about 4-5 weeks before serving.

3 comments:

Steph said...

Tequila and melon were made for each other; it's one of my favorite combos. Can't wait to try this out. Is the cocktail very sweet?

Joe Turner said...

Hey Steph,
Your right, it really is a great combination! To answer your question the drink is a little sweet in that "honey" kind of way. But not cloyingly so. Besides, If you put too much honey water in the drink it looses a lot of the subtle characteristics. I recommend that you adjust your honey water to your taste preference before you add it.
Yours Joe

steph said...

Wow, staright from the source, thanks! I've already started my infusion.