Honeydew, the sweetest of all the melons has been quite the treat in a lime daiquiri. The complement soft, sweetness with the tart lime makes a marriage of deliciousness in one's mouth. Revered by the ancient Egyptians and the modern Palm Beacher this tipple keeps me juicing for patron smiles, "ooohs", "ahhhs" and plenty of dollars.
Honeydew Have Another Daiquiri
2 oz. White Rum
3/4 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
1 1/4 oz. Fresh Honeydew Juice
Garnish: Lime wedge and sweetened coconut dust half rim*
Preparation: Add rum, fresh lime juice and simple syrup into a mixing tin with ice. Shake and strain into a rocks glass with ice. Stir in the fresh honeydew juice on top.
Sweetened Coconut Dust: Toast a half tray of coconut flakes at 375 degrees in an oven until most are golden brown. Run flakes through a food processor until fine. (You may need to place back in the oven depending on the oil content of the flakes) Take the fine coconut flakes and run through a spice grinder until almost a powder. Mix in equal parts baking sugar to coconut rough powder.