Patrick Braga of Paper Plane in San Jose wrote in with some recipes that maximize cantaloupe and corn (separately).
He writes, "For the first drink, the One in a Melon, we were able to use cantaloupe juice for ice cubes we dissolved into the cocktail, and then used the seeds to infuse the vodka, making for full use of the cantaloupe. I have also created 2 different drinks using corn. The Midnight Morada is a cocktail using Chicha Morada, a purple corn drink, and the Maize Runner uses a house made Corn Syrup."
1.5 oz Cantaloupe Vodka
.75 Zirbenz Pine Liqueur
.5 Simple Syrup
3 Cantaloupe/Chareau Ice cubes (We added Chareau to the ice because we wanted the ice cubes to be soft enough to completely dissolve in the drink, creating a slushy like effect)
Shake until cubes are completely dissolved (no regular ice in this cocktail)
Pour all contents into a footed hi-ball glass
Garnish with an edible orchid
Peel and seed a medium cantaloupe. Save seeds and peels. Juice.
Use a measuring cup to measure Cantaloupe juice.
Add 1/6 parts Chareau to amount of juice
(If you have 60 oz of juice, add 10 oz of Chareau)
Using a silicon 1 in square ice tray, fill with cantaloupe/Chareau mixture.
Do not fill to the rim, you want just a little over 1 ounce per cube.
Place trays in freezer.
With reserved seeds, infuse into vodka (approximately 1 L vodka to 1 cantaloupe's remnants)
Allow to infuse for 1 week.
Strain and refrigerate.
1 oz Mezcal Vida
.5 oz Barsol Quebranta Pisco
.5 oz Lo-Fi Aperitifs Gentian Amaro
.75 oz Honey Syrup
1 oz Lemon Juice
2.5 oz Chicha Morada
Collins filled w/Cubed Ice
Garnish with a manicured corn husk
1 oz St. George Pear Brandy
.5 oz Becherovka
1.5 oz Corn Syrup
.5 oz Lemon Juice
1 15.25 oz can of fresh cut, whole kernel corn, golden sweet, no salt added
1 can of water
1 cinnamon stick
1 pandan leaf chopped
Bring above ingredients just to a boil, then allow to cool
Remove cinnamon stick
In a blender combine mixture with
1 cup almond milk
Blend until smooth
From the centrifuged yield, combine 2 parts liquid to 1 part sugar by weight
Bottle and refrigerate
(You can use a superbag in place of the centrifuge, it will just take more time)