Stupid-Easy Recipe for Cantaloupe Coastal Breeze Cocktail (#1 Top-Rated)


This beautifully balanced, lower-proof drink features musky cantaloupe (or Galia melon), a type of dry fino sherry called Manzanilla from Spain, a splash of gin, and fresh thyme and lemon. She likes to make the thyme syrup and melon puree or juice a day ahead, and then the cocktail comes together in about 10 minutes. You’ll have enough thyme syrup for 5 cocktails and melon puree for 10 cocktails. You can serve the drink strained, or still with the ice cubes if you’re looking for something extra refreshing.

Satisfy your sweet tooth with this easy-to-make recipe for Cantaloupe Coastal Breeze Cocktail.

1. Info for Cantaloupe Coastal Breeze Cocktail

  • Cook Time: 1 hr
  • Total Time: 1 hr
  • Servings: 1
  • Calories: 610.44 kcal

2. Ingredients for Cantaloupe Coastal Breeze Cocktail

  • sugar
  • water
  • fresh thyme
  • cantaloupe
  • dry sherry
  • london dry gin
  • syrup
  • melon
  • salt
  • ice cubes
  • fresh thyme
  • melon balls

3. Directions:

  1. Combine sugar and water in a small saucepan. Cook, stirring, over low heat until sugar dissolves, then add fresh thyme for syrup. Simmer gently, covered, for 30 minutes. Strain syrup into a glass measuring cup, leaving a few leaves in it. Set cup with syrup in a small bowl of ice water to cool, or just set aside if you don’t need it right away. If making thyme syrup ahead, chill airtight up to 1 week.
  2. Meanwhile, discard seeds and peel from cantaloupe and cut melon into chunks. Puree melon in a blender until very smooth, then strain, or juice it in a juicer. If making melon puree ahead, refrigerate up to 3 days and stir before using.
  3. For each cocktail, put sherry, gin, .75 ounce thyme syrup, lemon juice, 1 ounce melon puree, the salt, and ice cubes in a cocktail shaker. Shake vigorously until shaker is cold. Then strain into a small cocktail glass (preferably a coupe style); or for a more casual look, just pour everything including ice into a glass. Set a thyme sprig over the glass, or if you like, spear a couple of melon balls with a thyme sprig or skewer and set them on the glass.

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