Heyoooo, friends! Happiest of FRIDAYS. I’ve got killer cocktails for you, but first, a quick update on my solo writer’s retreat.
The good news is that getting out of NYC seems to be exactly what I needed to kickstart the creative process. And while I certainly didn’t pen a masterpiece this week, I did get through one chapter, so I’m calling my Walden Pond experience a success. (Only 10 more to go…)
The bad news? I’m not sure I’m suited to more than three days in isolation, which is something that became abundantly clear on my daily walk yesterday. I was prancing around my favorite of Acadia National Park’s beautiful trails, loudly singing along to The Downeaster “Alexa” and doing the low fist pump (such a powerful dance move), when I ran smack into a family of fellow hikers. They looked at me like I was completely batshit, and to be honest, they weren’t wrong. (My fro’d out bun and the fact that I had just joined Billy in screaming, “YEA YEA YEAH OHHHHHHH!!!!” x4, didn’t help matters.) The dogs and children seemed afraid. I made a weird noise in my throat and scampered off.
I’ve always wondered how long it would take for me to abandon all shame and social norms. Turns out, it’s approximately 86 hours. Good to know.
Based on the above, it’s rather fortuitous that my roommate is heading up to Maine this evening for ze weekend. I don’t think I could be any more pumped for a koala hug and some QT with my favorite dude. There’s going to be so much talking! And drinks! Right now, I’m leaning toward Cantaloupe Coolers.
If you’re not overly excited about a cantaloupe-themed cocktail, I totally get it. For the longest time, I too considered cantaloupe the red-headed stepchild of the summer fruit family. I spent most of my life picking around it in airport fruit cups and praying that it wouldn’t be included in the “fruit” when I ordered a fruit and yogurt bowl at a restaurant. However, I recently (and unexpectedly) became a full-blown cantaloupe convert.
I stumbled upon an article praising the health benefits of cantaloupe a few weeks ago (I will pretty much click on anything that promises to make me smarter and prettier), and after learning that just a cup of the fruit contains 100% of the daily recommended values of Vitamins A and C, I decided to pick up a couple melons at my local market. Couldn’t hurt, right?
When I cut into the first one, I marveled at the color and the surprisingly intoxicating smell. The first bite was so perfectly ripe, juicy, and sweet that I actually felt guilty for hating on cantaloupes all these years.
I ate that first melon solo, but I threw the other one in a blender with some lime juice, fresh mint, ice, and a generous pour of rum, and turned it into the most refreshing summer sip in recent memory. It’s like a cantaloupe mojito slushie, and I am into it.
I’m hoping you might be too.
Oh, and in case you need a soundtrack for your long weekend festivities, my friend Brook made a dope new mix. Enjoy.
- 1 ripe cantaloupe
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh mint leaves packed
- 2 cups ice
- 6 ounces rum optional
For garnish: (optional)
- Fresh mint sprigs
- Lime rounds
Slice the cantaloupe in half. Remove the seeds and discard. Scoop the cantaloupe flesh from the skin.
Add the cantaloupe, orange juice, lime, mint, ice, and rum (if using) to a blender. Blend until smooth.
Pour into four glasses. Garnish with fresh mint and lime rounds if you’re feeling fancy.
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