Nipo-Peruana (PG 13)

1. 1

   Chop the melon flesh and transfer to a blender.

2. 2

   Puree until smooth.

3. 3

   Strain the puree, without pressing on the solids, to extract clear green juice.

4. 4

   Reserve 2 ounces of the juice and refrigerate the rest for another use.

5. 5

   In a cocktail shaker, combine the 2 ounces melon juice with the citrus juices and orgeat.

6. 6

   Fill the shaker with ice and shake well.

7. 7

   Strain into a chilled coupe and garnish with the skewered melon balls.

* Per serving · 4 servings · Values may vary.

No additional tips available.