With the summer temperatures peaking, we’ve come up with a melon and raspberry fuelled rum cocktail to help you keep cool.
The melon season is in full swing in Kazakhstan with honeydew melons and watermelons both at their sweetest. You can find piles of ripe melons on sale all over the country. Its hot, arid climate is particularly well-suited to this instant summer dessert. Stalls appear on street corners with tempting mounds of golden yellow and green streaked melons.
We’ve used melon in a cocktail this time round, along with raspberries, white rum or vodka and Martini Fiero, an orange-flavoured aperitif that’s been a hit with the KCC crew this summer. You can also try melon in a seasonal salad with halloumi cheese – here’s our recipe for this summertime special from a few years back.
Ingredients (makes one litre)
150 g honeydew melon
100 g raspberries
250 ml water
200 ml Martini Fiero
100 ml white rum or vodka
250 – 300 ml tonic or soda water
Put the fruit in a blender with the water and mix it into a smooth consistency. Pour the juice, spirit and Martini Fiero into an empty one litre plastic or glass bottle. Top up to a litre with tonic water or soda water and shake well. Fill a tumbler with ice and pour the Meloncoolia over the rocks, put your feet up and enjoy!
Move aside Bloody Mary – there’s a new hair of the dog on the block: Lord Venal’s Prickly Pear Pick-Me-Up!
After overindulging while celebrating Ukraine’s 25th anniversary of independence from the Soviet Union, Knidos Cookery Club was in need of a little kickstart to the day. This was provided by Lord Venal with his patent Prickly Pear Pick-Me-Up.
Apparently, the prickly pear, which grows in arid regions on the Opuntia cactus, has properties that make it a perfect antidote to a hangover. This spiny fruit is full of vitamin C, so that may explain some of its health-giving powers.
Care must be taken to peel the pear properly as the spines are painful if ingested. Top and tail the prickly pear then slice the peel off with a sharp knife. Halve the pear and scoop out the seeds, or leave them in for a crunchier cocktail.
Lord Venal recommends the following for his pick-me-up:
Ingredients (makes two large cocktails)
3 prickly pears
200g honeydew melon
100 ml white rum
2 cm fresh ginger
100 ml cold water
Peel the pears and slice the melon into small cubes. Put into a plastic container with the water and the chopped ginger and use a hand blender to juice the fruit.
Pour in the rum and ice and stir well. Serve with a slice of orange.