Boozy McGuzzles

Honeydew Infused Rum

A while ago, I had a delicious dessert that involved pieces of frozen watermelon. It was so good that I kept thinking about it later, and thought, “Say, I should infuse watermelon into some sort of liquor.” I followed this with the thought “Watermelon? How pedestrian. Let’s go with honeydew!” And finally, I had the thought “Now, how do you go about infusing things?”

After some minor research on the internet, I found that it was easier than I’d ever thought. Booze + flavored item + time = infusion! I decided to go with rum, because I pretty much call bullshit on vodka. Plus I had a pretty brilliant cocktail idea forming that will be gone into in a later post.

The ingredients are pretty simple:
1 750ml bottle of light rum
1/2 a honeydew melon, cut into small chunks.

I put the whole mess into the only thing I had lying around that could hold that amount of liquids and solids: a growler from the Whole Foods Beer Room. It was dark glass, had a resealable lid, and could hold half a gallon of stuff, so it was perfect. I didn’t refrigerate it, but left it in my dark and mostly air-conditioned living room for eight days. Other fruits may take less time, but my dear friend the internet suggested at least a week for melon.

The end result was a lovely pale green liquid. The taste was smooth and cool, the flavor of the honeydew evening out any harshness of the rum. The best part was the aftertaste, this flood of cool honeydew flavor on my tongue and in my nose.

This is only the first of my infusion experiments; I’ve got grand plans for the future in the world of things to soak in a bottle of booze.