Cucumber-Melon Delight #2

Welcome to Common Man Cocktails, I'm your host Derrick Schommer. Today we’re doing yet another recipe. This one comes from Marios of Norway, very excited of what. Male: Because you said yet another recipe. Female: You always do recipes. That’s true I do always do recipes. Good call. This is called the Cucumber Melon delight. This is again from Marios from Norway which is really cool because I like to see other countries sending input and giving recipes. Some of which I apologize for those I can't make because I can't even get the alcohol in America. Luckily, in the US we tend to have a brand of something. So I can usually come up with a solution of that problem. What this recipe involves is one and a half ounces; oh, no that’s not sweet sour. We’ll make some sweet sour, basically our sweet sour home made recipes going to be some sweet. We’re using simple syrup and some sour. We’re going to use lemon and Bacardi going to use an ounce and that would be one of the final competitors in our rum tasting for better or worst. Some people were angry, some were happy especially people in Europe who can really get Bacardi easily they like that. We’re going to give you a half ounce of Midori melon always likes to awesome up the drinks for some Midori melon and we’re going to have cucumber for garnish called cucumber melon delight. So you got to have that and an inch height. I think that’s about an inch, right? It looks like an inch. of cucumber and that we’re going to toss right into our drink. They go, we’re done. No, I'm just kidding. And this drink, what we’re going to do is a mottle. Always going to want a cocktail glass too so that’s cool. We’re going to mottle it. Get it some sort of device squishier. Your cucumbers up and we’re going to debris it into pieces, and get that juice out. The ender, you know, you’re getting a lot of the essences of the cucumber this way and we’re going to the strain it. So you’re not going to get all the cucumber parts. Unlike in the mansion, couple seeds floating around with. But that make it like 100% organic or something. And then we’re going to pour on our sweet, our homemade sweet sour make if you have or want to use a regular sweet sour mix and you can make it or get it in your country. It's about one and a half ounces. So what I'm going to do is three quarters of an ounce of lemon and three quarters of an ounce of some simple syrup. Now, you can make your own which is what I typically do but I've got this one and like to use it up. This is the Depaz cane syrup goes good if you have a Depaz rum, which is a pretty high end, awesome, agricultural rum, which is our organic rum. So there you go, you’ve got your sweet sour with your delicious little cucumber mixed in there and then we’re going to just pour in our alcohols which is going to be one and a half ounce of Midori. And this is way too much. What this will do is really sweeten the drink up and I think you’re going to get a huge delicious factor. There it go, plus it's part of the name of the drink. So you got to have it, right? We’ll do an ounce of the Bacardi, pour it right in there. You still get that nice floating cucumber in there and that is funny inside out now when I beat it to death. And then we’ll put our ice, I say add a lot of ice to the specific recipe. Mainly, because it's going into a cocktail glass mine isn't really chilled but I suggest you chill yours. If you can, we’ll shake it. There we go. Try to get a ten-second shake. We’ll strain that extremely important for this drink. You may get some seeds, maybe not. I don’t know if they slide through or not. Yeah, we got one struggler seed. The other thing you could do is you can double strain it if you want. Use another strainer, strain on top just to keep the seeds out. I will do that if you’re doing for a like a party or something if you want to give this out at a party that way. People don’t just question the seed. There you go. Got our garnish on there which I think in this case is pretty important because it's really compliments the drink. It's got that dark green and the lighter green, very greeny, definitely Madori-looking and it actually doesn’t have a lot—some little-oh let's move that cucumber out the way. There is a little hint of the cucumber essence just like you're smelling a fresh cucumber and very little subtle Midori but nothing you doesn’t check. That is definitely different, not different bad. It's probably one of the only drinks that have to have that cucumber. That real organic fresh cucumber, fresh green makes a good drink. I think this going to impress people. You might not detect that cucumber right away or you might wonder what it is but that garnish really gives it way, it says this is a cucumber drink. It is sweet and try that again. It's different because it's sweet but it's got that cucumber taste. I don’t eat a lot of sweet cucumber type things. So it's definitely neat to try if you have this ingredients. It don’t even taste the rum really, not even a lot of alcohol kick either. So if you have all these ingredients make it, see what it tastes like, just experience a different type of cocktail. So like adding basil to your cocktail, it's just different. So there you go that is the cucumber melon delight number two. I'm your host Derrick Schommer. Thanks Marios from Norway for the cool recipe. We’re teaching you how to drink.