New Orleans bartender Alex Anderson was inspired to complement the natural flavor and bright carbonation of Fever-Tree Sparkling Pink Grapefruit with a fragrant honeydew melon syrup. A serrano pepper is added to the cocktail shaker to mix and mingle with tequila, vermouth and lime, resulting in a sweet and slightly vegetal highball with a spicy kick.
- 1 serrano pepper (cut into 1-centimeter slices)
- 1 ounce tequila
- 1 ounce Montanaro Vermouth di Torino Rosso
- 3/4 ounce Honeydew Syrup (see Editor’s Note)
- 1/2 ounce fresh lime juice
- 2 ounces Fever-Tree Sparkling Pink Grapefruit (chilled)
Garnish: serrano pepper
- Place the serrano pepper slices in a mixing tin, then pour in the tequila, vermouth, honeydew syrup and lime juice.
- Fill the mixing tin with ice and shake until chilled.
- Add the grapefruit soda to a Collins glass, and fill the glass with fresh ice.
- Fine-strain the contents of the shaker into the glass.
- Garnish with a serrano pepper.
1. Cut a honeydew melon in half. Use a spoon to remove the seeds and use a sharp knife to remove the rind.
2. Cut the fruit into 1/2-inch squares and put into a blender.
3. Add 1/4 cup of water, and blend until fully liquified.
4. Pour the melon liquid through a fine-mesh strainer into a saucepan, and add 1 cup of sugar and 1 cup of water.
5. Heat the saucepan over medium-low heat, constantly stirring, until sugar is fully incorporated.
6. Let cool to room temperature, then pour into a resealable container. The syrup will keep refrigerated for up to two weeks.