Yash Lakhan
May 06, 2025
In frozen cocktails and slushies, muskmelon pulp functions as a medium that softens the potency of strong-tasting spirits and neutral ones, herbaceous liqueurs or even non-alcoholic infusions. The fruit also works as a stabiliser for texture and temperature in alcohol-infused slushies, as mixologists frame other ingredients for the complete flavour spectrum. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The chilled flesh of muskmelon is pressed into a verdita where its neutrality serves as a canvas for fresh mint and coriander, along with a vegetal bite from agave to tie profiles together.
A combination of fermented palm nectar with muskmelon pulp furthers toddy tang which intermingles with fruit sugars for a nuanced fermented funk without obscuring its natural irregularities.
Rather than citrus acidity, amchoor is utilised in the blend to mellow sweetness and extend fruity finish, highlighting the natural flavour of muskmelon while maintaining the martini cocktail’s crisp composition.
Positioning muskmelon to complement sweet-sour kokum extract, the texture of the fruit provides lift to the tannin and umami notes of the extract for a pink-and-orange frozen treat.
The citrus-dryness and aroma of gondhoraj limes is introduced to the slush in the form of zest and oil, enabling muskmelon’s rounded sweetness to elevate fragrance without sacrificing the linear finish.
This slushie-fied version of a classic shikanji employs roasted cumin powder and black salt as dominant profiles along with frozen muskmelon pulp to introduce layered sweetness for the perfect scoop.