Yash Lakhan
May 02, 2025
Sustainable mixology has transitioned from marginal experimentation to a mainstream movement amongst bartenders and drink experts, as the bar counter transforms into a site of mindful practices. In this evolution, fruits like muskmelon usually have their segments and skin discarded. However, they are now repurposed in entirety — skin, pulp, juice, seeds and even fibre — each brought into play for crafting layered drinks without wastage.
Simmer thinly sliced muskmelon rinds with water and a gentle acidic element such as lemon juice to release its delicate vegetal flavours which can be foundations for shrubs or tea-infused mocktails.
Blend rinsed muskmelon seeds with water and strain to produce a liquid that contributes body and a light, nutty flavour to smoothies, slushes or fizzy drinks.
Utilise whole muskmelon pulp without sieving to maintain fibrous content and develop a thicker consistency in beverages where viscosity enables slower sipping – such as coolers, sorbets or dessert drinks.
Dry muskmelon peels in a low oven until they are crisp; utilise them as structural garnishes or provide contrasting crunch to chilled, shaken cocktails.
Allow rind strips to ferment under controlled conditions to create a base that replicates a saline flavour in cocktails or adds depth to savoury mocktails.
Reduce fresh muskmelon juice with a small amount of sweetener to elevate flavour and provide a base for drinks that need structure without relying on added sugar or thickeners. *Drink Responsibly. This communication is for audiences above the age of 25.