Ingredients
Equipment
Method
- Make the Honey Simple Syrup: Combine half a cup of honey with half a cup of water in a small saucepan over medium heat. Stir continuously until the honey dissolves completely into the water, about 2 to 3 minutes. Remove from heat immediately and let it cool to room temperature.
- Cut the Honeydew: Slice your chilled honeydew in half through the equator. Scoop out all the seeds and stringy bits with a spoon and discard them.
- Create the Melon Balls: Press your melon baller firmly into the honeydew flesh and twist it in a complete circle to create a perfect sphere. Each ball should be about one inch in diameter. Set completed balls aside in a bowl and refrigerate until ready to use.
- Juice the Lemons: Cut two lemons in half crosswise and juice them until you have about 4 ounces of juice. Pour the juice through a fine mesh strainer to remove all seeds and pulp.
- Chill Your Glass: Place your highball glass in the freezer for at least 5 minutes while you prepare the other components.
- Measure Your Spirits: Pour 1.5 ounces of vodka into your cocktail shaker using a jigger for accuracy. Add 0.5 ounce of Chambord and 0.5 ounce of your cooled honey simple syrup.
- Add the Lemon Component: Pour 2 ounces of fresh lemon juice into the shaker with the spirits. If you prefer a sweeter drink, add another half ounce of honey syrup at this point.
- Add Ice and Shake: Fill your shaker about two thirds full with ice cubes and seal it tightly. Shake vigorously for 15 to 20 seconds until the outside of the shaker feels painfully cold to hold.
- Prepare the Glass: Remove your glass from the freezer and fill it about three quarters full with fresh ice cubes.
- Strain the Cocktail: Open your shaker and strain the cocktail over the fresh ice in your prepared glass. Pour slowly to avoid splashing.
- Skewer the Melon Balls: Thread exactly three honeydew melon balls onto a cocktail pick or small skewer. Press them together so they touch but do not squish.
- Garnish and Serve: Rest the melon ball skewer across the top of the glass so the balls float partially submerged in the pink liquid. Serve immediately while the drink is at its coldest.
Notes
Freeze your melon balls for 30 minutes before serving; they will act as additional ice cubes that keep your drink cold without diluting it while slowly releasing honeydew flavor as they thaw. Make honey syrup in advance and store it in the refrigerator for up to two weeks. For best results, use fresh lemon juice rather than bottled.