The name of this drink is a mashup of a type of French melon—Charentais—and the name of the town where it grows, Cavaillon. Since Charentais is difficult to obtain in the United States, “I chose to use the reliable cantaloupe, which is easy to find,” franky marshall explains. The drink also features a young Pineau des Charentes White, which adds complementary ripe fruit notes and a touch of acidity to balance the remaining ingredients.
Charaillon
ms. franky marshall | New York
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Ingredients
Yield: 1
- 1 1/2 ounces Pineau des Charentes White
- 1 1/2 ounces fresh cantaloupe juice
- 1 teaspoon Greek-style vanilla yogurt
- 1/2 ounce white rum
Garnish: ground cardamom (or grated cinnamon, if a less-savory profile is preferred)
Directions
- In a mixing tin, stir cantaloupe juice and yogurt.
- Add remaining ingredients and ice. Shake briefly; do not overshake.
- Fine-strain into a fancy rocks glass over a 2-inch-by-2-inch ice cube.
- Garnish with ground cardamom (or cinnamon, if using), directly in the center of the cube.