Cool Cucumber Melon Highball

This highball cocktail, named the Cool Cucumber Melon Highball, is a summer refresher with a blend of blanco tequila, blanc vermouth, fresh honeydew melon juice, and a hint of coconut milk. It's topped with Fever-Tree Cucumber Tonic Water for a light and refreshing taste. The rim of the glass is coated with a unique blend of sesame seeds, ground dried Thai chilis, and sea salt, adding a touch of spice to the coolness of the cocktail.

Cool Cucumber Melon Highball

A refreshing highball cocktail with blanco tequila, blanc vermouth, fresh honeydew melon juice, coconut milk, and Fever-Tree Cucumber Tonic Water, garnished with a unique spicy-salty rim.

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Ingredients

  • 1 1/2 ounces blanco tequila
  • 1/2 ounce blanc vermouth
  • 1 ounce fresh honeydew melon juice
  • 1/2 ounce coconut milk
  • 3 1/2 ounces Fever-Tree Refreshingly Light Cucumber Tonic Water
  • 1 lime wedge

Instructions

  1. Cut a small notch in the center of the lime wedge and run it around half the rim of a chilled Collins glass, gently squeezing the lime as you go, coating around two inches of the outside of the glass.
  2. Add a combination of sesame seeds, ground dried Thai chilis, and sea salt (in a 2:2:1 ratio) to a plate and tip the lime-slicked portion of the glass onto its side, parallel to the plate. Gently roll to coat half the rim and outside of the glass with a thick layer of the spice mixture. Gently shake off any excess.
  3. Combine all the ingredients except the Fever-Tree Refreshingly Light Cucumber Tonic Water in a mixing tin filled with ice and shake until chilled.
  4. Add the Fever-Tree Refreshingly Light Cucumber Tonic Water to the mixing tin and strain into the chilled, rimmed Collins glass over fresh ice.