YIELD: Makes 1 cocktail


2 oz. – mead

1 1/2 oz. – honey dew juice

2 tsp. – lime juice (approximately the juice of 1/2 lime)

2 T – Honey-Ginger Syrup (see recipe below)


First, peel melon and remove seeds. Chop the melon in medium pieces and add to a blender. Blend on high for 2 minutes. Strain through a fine mesh strainer. Do not push pulp through, allow the melon to drain on its own (may take 5 to 10 minutes). Reserve the juice.

Combine all the ingredients into a shaker with ice. Close the lid and shake vigorously for 30 seconds. Strain into a 9-oz. flute glass.

Honey-Ginger Syrup

Yield: 4 servings

2 oz. ginger, peeled and smashed, fresh
1/2 cup water
1/2 cup honey, clover

Combine all 3 ingredients and place in a small 1quart sauce-pot and bring to a quick boil, remove from heat and allow the ginger to steep for 15 to 20 minutes. Strain and reserve syrup.

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.

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