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Recipes with Cantaloupe and Corn from Paper Plane in San Jose

BlackPatrick 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 and peels 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."

 

One In A Melon
From Patrick Braga of Paper Plane

1.5 oz Cantaloupe Vodka
.75 Zirbenz Pine Liqueur
.5 Simple Syrup
.75 Lemon
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

 

Cantaloupe/Chareau Cubes

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 cantoloupe/Chareau mixture.
Do not fill to the rim, you want just a little over 1 ounce per cube.
Place trays in freezer.

Cantaloupe Vodka

With reserved seeds and peels, infuse into vodka (approx 1 L vodka to 1 cantaloupe's remnants)

Allow to infuse for 1 week. 

Strain and refrigerate. 

 

Midnight Morada
From Patrick Braga of Paper Plane

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

Shake/Strain

Collins filled w/Cubed Ice

Garnish with a manicured corn husk

 

Maize Runner

1 oz Four Roses Bourbon

1 oz St. George Pear Brandy

.5 oz Becherovka

1.5 oz Corn Syrup

.5 oz Lemon Juice

Shake/Strain

Coupe

No Garnish

 

Corn Syrup

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

Centrifuge

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)