Recipe for a low-alcohol melon basil cup

Frozen melon balls replace ice in this refreshing, low-alcohol bevvie from Mindful Mixology by means of The stretch Brown† Orange oleo saccharum is a type of fruit syrup used to flavor cocktails. It’s easy to make. To make honey syrup, simply stir 2 parts honey and 1 part boiling water in a heatproof bowl or jar; cool before use.

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[Watermelon-Basil Cup recipe from © Mindful Mixology: A Comprehensive Guide to Low- and No-Alcohol Cocktails With 60 Recipes, by Derek Brown, Rizzoli New York, 2022.]

Melon-Basil Cup

Through Derek Brown

ingredients

8 Ozu dry white wine
oz orange oleo saccharum (recipe follows)
1 teaspoon honey syrup, (recipe above)
dash fresh lemon juice
Assorted melon balls, frozen
1 sprig of basil, for garnish

key tags

Directions

Combine the first 4 ingredients in a wine glass; stir. Add frozen melon balls. Garnish with a sprig of basil.

Orange Oleo Sacharum:

Wash 2 oranges. Cut the peels into strips (avoid bitter white pith; save oranges). Place peels and 1 cup sugar in an airtight container; pulverize with a muddler or the back of a spoon. seal; leave it overnight. Stir in a small amount of orange juice to dissolve the remaining sugar crystals. Strain through a fine-mesh sieve and press on the peels to extract the syrup. Discard peels. Store in a cool, dark place for up to 2 weeks. Makes about 1 cup.