Cantaloupe Gin Fizz Recipes

GIN FIZZ COCKTAIL

Steps:

• Place the gin, lemon juice, syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds.
• Fill the shaker with ice and shake for 30 seconds until cold.
• Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.

ROSEMARY GIN FIZZ

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

COOL AND REFRESHING CANTALOUPE DRINK

Steps:

• Shred the cantaloupe into a large pitcher using a fork, making sure to catch all the juice and pulp. Stir in the sugar, mashing any large pieces of cantaloupe. Stir in the milk and water, adding enough to fill the pitcher. Serve cold.