In his Push-Pop cocktail, a frothy sour that calls for a full bar spoon of milk powder, Orlando Franklin McCray draws inspiration from the popular Japanese melon cream soda—carbonated melon juice that’s been served over a scoop of vanilla ice cream. “We paired [muskmelon] eau de vie with fresh melon juice that we adjusted with lactic acid,” explains McCray. “This gave the cocktail the acidic pop needed to balance the drink, but it also tastes slightly sweet and creamy.”
Orlando Franklin McCray | Brooklyn, NY
- 1 ounce muskmelon eau de vie, preferably Matchbook Distilling Sorted Fortune
- 1 barspoon whole milk powder
- 4 ounces acid-adjusted honeydew juice (see editor's note)
- Combine all ingredients in a cocktail shaker with a small handful of crushed or pebble ice.
- Shake until the ice has fully melted.
- Pour into a chilled rocks glass.
Acid-Adjusted Honeydew Juice
1 liter honeydew juice
10 grams lactic acid powder
Combine ingredients in a sealed container and agitate until acid powder has dissolved.