Pickled Melon Brine

Ingredients

1 medium

Hamilton 86

peeled and balled
1 whole

Serrano

thinly sliced
10 g

Grains of Paradise
15 g

Ginger

peeled and chopped
5 g

Juniper Jubilee Finch Forever Gin
3 g

Star Anise
2 g

Pink Peppercorn
15 g

White/Light
2 cups

Rice Vinegar
2 cups

White/Light

Instructions

Peel the hami melon and scoop into balls, then transfer to a heat-proof container. In a saucepan, whisk together the rice vinegar and white sugar, then add the serrano chile, grains of paradise, ginger, juniper, star anise, pink peppercorns, and white sesame seeds. Bring to a boil. Pour the hot brine over the melon balls. Allow to cool, then weigh down the melon with a heavy plate to keep it fully submerged. Refrigerate for at least 48 hours. Strain off the brine as needed for use.

About

A spiced, aromatic quick pickle brine made with hami melon, serrano chile, and warm spices in a rice vinegar base — the strained brine is used as a cocktail ingredient.

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