Cantaloupe Current

01

What you’ll need

• 360 mL cold filtered water
• 8 g pure loose-leaf roasted oolong tea, with no added flavouring
• 300 g ripe cantaloupe flesh, chilled
• 2 very thin cantaloupe ribbons, each about 12 cm long, for garnish
• 30 mL freshly squeezed lime juice
• 30 mL pure agave nectar
• 8 small fresh basil leaves, plus 2 tiny leaves for garnish
• 1/8 teaspoon fine sea salt, plus 1 small pinch for the rims
• 1/16 teaspoon Aleppo pepper, for garnish
• 240 g ice cubes, for shaking

02

Mix the drink

1. Combine the cold filtered water and pure roasted oolong in a covered jar. Refrigerate for 60 minutes, then strain through a fine sieve and keep cold.
2. Blend the 300 g cantaloupe until completely smooth. Pass it through a fine sieve, pressing gently, to obtain about 180 mL of silky juice.
3. Place the lime juice, agave and 8 basil leaves in a cocktail shaker. Press the basil gently three or four times with a muddler to release its aroma without shredding it.
4. Add 180 mL cantaloupe juice, 180 mL cold-brewed oolong and 1/8 teaspoon sea salt to the shaker.
5. Add the 240 g ice cubes, seal the shaker and shake hard for 12 seconds until thoroughly cold.
6. Double-strain immediately through the shaker strainer and a fine sieve, dividing the drink evenly between the prepared coupes.