“Growing up in Texas, aguas frescas were something my family and I used to get at grocery stores and make frequently. For me, it’s the nostalgia that sparks my interest and makes me want to share them.” – Crystal Dominguez, catering and front-of-house manager, Room 38 Restaurant & Lounge in Columbia, Missouri
Dominguez recommends rimming a Martini glass in a mixture of habanero salt and pure bourbon sugar for this cocktail. You can find the salt and sugar at specialty grocery stores. She uses Ketel One vodka and Grand Marnier Cordon Rouge in the recipe; to enjoy sans alcohol, simply omit.
Recipe by Crystal Dominguez
Serves | 1 |
Agua de Melon (Yields enough for 4 to 5 drinks)
- 5 cups cantaloupe, sliced into 1-inch cubes
- 2 oz simple syrup
- 3 cups water
- juice of ½ a lime
- 1½ oz vodka
- ½ oz fresh lime juice
- ½ oz triple sec
- 3 oz agua de melon (recipe below) ice
- 1 lemon wedge, for garnish
- 1 mint sprig, for garnish
| Preparation – Agua de Melon | In the bowl of a blender, add first 3 ingredients and blend into a fine pulp. Strain through a fine-mesh strainer; reserve liquid and discard solids. Add lime juice. Will keep 1 week in refrigerator.
| Preparation – Melon Fresca | In a mixing tin, combine all ingredients except lemon wedge and mint sprig and shake well. Salt rim of 1 Martini glass and strain drink over ice. Garnish with lemon wedge and mint sprig and serve.