Nipo-Peruana (PG 13)

• One 3 1/2-pound honeydew melon, halved and seeded (for 2 ounces fresh honeydew juice)
• 3/4 ounce fresh lemon juice
• 3/4 ounce fresh lime juice
• 1/2 ounce orgeat (almond-flavored syrup)
• Ice
• 3 honeydew melon balls skewered on a pick, for garnish

1. Chop the melon flesh and transfer to a blender.
2. Puree until smooth.
3. Strain the puree, without pressing on the solids, to extract clear green juice.
4. Reserve 2 ounces of the juice and refrigerate the rest for another use.
5. In a cocktail shaker, combine the 2 ounces melon juice with the citrus juices and orgeat.
6. Fill the shaker with ice and shake well.
7. Strain into a chilled coupe and garnish with the skewered melon balls.

honeydew, lemon juice, lime juice, syrup, honeydew

Taken from www.foodandwine.com/recipes/nipo-peruana-pg-13-cocktails-2013 (may not work)