Crowe’s Kitchen · Melon & mint
Cantaloupe Mint Patio
Lime gives sweet cantaloupe a lively edge, with mint adding a cool aroma beside the mango base. Muddled melon brings a pale orange tint and small, tender fruit pieces to this tall spritz, keeping the flavor soft and summery.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
Jump to the recipeIngredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- ¼ cup diced ripe cantaloupe
- ½ fl oz fresh lime juice (1 Tbsp)
- 4 fresh mint leaves, divided
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Put the cantaloupe and lime juice in the glass and muddle until the melon is juicy and broken into small pieces.
- 2
Add 3 mint leaves, press gently once or twice, and add the ice.
- 3
Pour in the chilled BEA Mango Mimosa last and stir gently to combine.
- 4
Lightly clap the remaining mint leaf between your palms, place it on the drink, and serve immediately.
The finishing touch
Cut the cantaloupe into small dice before muddling so the melon breaks down easily.
Serve alongside: Prosciutto and melon bites
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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