Drink of the Week: Hummingbird Cocktail - Imbibe Magazine Subscribe + Save

Drink of the Week: Hummingbird Cocktail

At a recent rooftop dinner in Portland, it wasn’t the North Park Blocks view (which was amazing) or the tender suckling pig (also amazing) that had the crowd buzzing, but a nectar-like cocktail that Gilt Club bartender Joe Turner had crafted specially for the evening’s rooftop soirée. Subtle and sweet with bright citrus acidity and herbal undertones, this Hummingbird Cocktail soars with prosciutto and melon, or with roasted pork.

Hummingbird Cocktail
2 oz. cantaloupe-and-honeydew-infused silver tequila (see below)
1/4 oz. honey water (equal parts honey and water)
1/4 oz. St. Germain
2 oz. limeade (equal parts fresh lime juice, water and simple syrup)
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: lemon twist

Combine all ingredients and shake. Strain into a glass and garnish.

For the infusion: Remove the rind of 1/4 a honeydew and 1/4 a cantaloupe and cut fruit into large pieces. Combine with one bottle of silver tequila. Turner recommends infusing the tequila for about 4-5 weeks before serving.

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