What do you get when you blend honeydew, cucumber, mint, and rum? A delightfully refreshing, frozen Minty Melon Cucumber Cooler cocktail!
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GIVEAWAY [CLOSED]: I’m teaming up with Moscow Muled to give one lucky winner a set of copper mugs! Head over to Instagram to enter the giveaway!
You guys! Today is a BIG DAY! Not only is today the first day of summer (can I get an “Amen”?), but today I get to share with you the 5th Annual Signature Cocktail of the Summer!
You may remember that I started this series by accident in the summer of 2015. Alex and I were about to get married, and I shared the recipe for the signature cocktail that we would be serving at our wedding. It was a gin and tonic (one of our favorites!) dressed up with fresh cucumber and mint for an extra refreshing take on the classic. Creating a signature cocktail for our wedding was so much fun that I’ve decided to create one to celebrate the start of summer every year since! Here are all of the Signature Cocktails of the Summer to date:
- 2015 – Gin and Tonic with Fresh Cucumber, Mint, and Lime
- 2016 – Strawberry Pimm’s Cup with Citrus, Cucumber, and Mint
- 2017 – Blackberry Basil Tequila Lemonade
- 2018 – Blueberry Mojito Mocktail (you can totally add rum to this if you’d prefer a cocktail!)
This summer we’re getting wild and making a frozen drink! I’m bringing back the cucumber and mint pairing (apparently that’s my favorite?!), but this time we’ll blend them with frozen honeydew and a splash of rum. It made sound like an unusual flavor combination, but I promise that the delicate flavors of honeydew and cucumber balance the fresh flavor of mint and the sweetness of rum for a cocktail that’s light and balanced. These minty melon cucumber coolers are intensely refreshing, subtly sweet, and the most beautiful shade of green! I love them garnished with extra produce, and they’re especially eye-catching when served in a copper mug.
These copper mugs aren’t just for show. They’re actually perfect for insulating these frozen drinks to help keep them colder for longer! We keep our supply of barware pretty minimal, so I love that these beautifully hand-crafted copper mugs from Moscow Muled are great for so much more than just serving Moscow mules. Plus their quality construction using high-grade copper and welded handles with a high-grade nickel lining (a must! Read why here.) mean that they will stand the test of time as we reach for them again and again when serving cocktails at home.
Cheers to hot, sunny days and cool summer cocktails!
Minty Melon Cucumber Cooler
4 cups cubed honeydew (from one medium honeydew melon), frozen (plus 4-8 melon balls for garnish)
3/4 cup white rum, chilled
1/4 cup simple syrup, chilled
1/2 cup sliced cucumber (plus more for garnish)
1/3 cup mint leaves, loosely packed (plus more for garnish)
Working with chilled ingredients is key, so be sure to chill/freeze your ingredients in advance! Four hours (or up to one day) before you’re going to make and serve your cocktails, prep your chilled ingredients according to the instructions below.
prep the honeydew melon:
Scoop 4 to 8 melon balls for garnish and store in an airtight container in the fridge. Cube remaining honeydew and measure 4 cups of melon cubes. Freeze the 4 cups of cubed melon in an airtight container.
prep the rum:
Place your bottle of white rum (or your pre-measured 3/4 cups white rum) in the freezer to chill.
prep the simple syrup:
Make a 1:1 simple syrup by heating equal parts water (1/4 cup) and granulated sugar (1/4 cup) in a small saucepan on the stove until the sugar is completely dissolved. Transfer the simple syrup to a jar and place in the fridge to chill.
make the cocktails:
When you’re ingredients have chilled and just before you’re ready to serve your cocktails, add your cucumber slices and mint leaves to the blender. Add the frozen honeydew, chilled rum, and 1/4 cup of the chilled simple syrup. Puree until smooth. Place frozen honeydew, chilled rum, chilled simple syrup, sliced cucumber, and mint leaves in blender and puree until smooth.
Pour the cocktails into copper mugs and garnish with the melon balls and extra cucumber slices and mint leaves. Serve immediately.