Cougar Melon-Camp

Mezcal, Thai Basil-Cantaloupe Syrup, Amaro, Lemon

Bartender Tiffany Jones of Rich Table | San Francisco

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Adapted by StarChefs | september 2022

INGREDIENTS:

Thai Basil-Cantaloupe Syrup:
Yield: ½ quart
250 grams cantaloupe skin, cut into small pieces
500 milliliters simple syrup (3 parts sugar to 1 part water)
3 Thai basil stems, cut into small pieces
½ teaspoon salt

To Assemble and Serve:
Yield: 1 cocktail
1 ¼ ounces mezcal
¼ ounce Amaro Montenegro
¾ ounce lemon juice
Flowering Thai basil or Thai basil leaf

METHOD:

For the Thai Basil-Cantaloupe Syrup:
In a Vitamix blender, combine all ingredients. On high speed, blend 1 minute. Fine strain into a nonreactive container or bottle. Use within 1 week.

To Assemble and Serve:
In a cocktail shaker, combine mezcal, amaro, lemon, and ¾ ounce Thai Basil-Cantaloupe Syrup. Add ice, then shake to combine. Strain into a coupe glass. Garnish with flowering Thai basil or Thai basil leaf.

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