Disco's Not Dead Recipe
vodka, fino sherry, melon, elderflower, lime
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Ingredients
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Cocktail
Garnish
Melon Puree (makes ~4 oz; use 1 oz in cocktail)
Method
Melon Puree
Prepare puree
Place 1 cup of peeled, cubed ripe melon in a blender with 0.25 oz simple syrup (or agave) and 0.25 oz fresh lime juice. Blend on high until very smooth, about 20–30 seconds. If the texture is coarse, press through a fine mesh strainer to remove fibers. Chill briefly if not using right away.
Measure out 1 oz of the finished puree for each cocktail and reserve the rest for another drink (keeps 24–48 hours refrigerated).
Cocktail Build
Combine
Add 2 oz vodka, 0.5 oz fino sherry, 0.5 oz elderflower liqueur, 0.75 oz fresh lime juice, and 1 oz melon puree into a cocktail shaker.
Shake
Fill the shaker with ice (about 1 cup), cap it, and shake vigorously for 12–15 seconds until the outside of the shaker is chilled and slightly frosty. This chills and slightly dilutes the cocktail to balance the sherry and melon.
Strain
Double-strain the mixture (using a Hawthorne and fine mesh strainer) into a chilled coupe or martini glass. For a slightly more textured presentation, you can single-strain.
Finish
If you like a brighter top note, float 0.25 oz additional fino sherry gently over the back of a spoon onto the finished cocktail to create a layered aroma.
Garnish & Serve
Garnish with a single melon ball on a pick or a thin melon slice hooked on the rim and a lime wheel. Add an edible flower or mint sprig if desired for a disco‑festive look.
Serve immediately. The cocktail is best consumed while chilled and fresh to enjoy the melon and floral notes.