Recreating bar benfiddich’s melon cream soda

Ingredients

• 1 medium Honeydew Melon (peeled, seeded, juiced)
• 2 oz Light Agave Nectar (used to make honeydew‑agave syrup)
• 2 pieces Lime (freshly juiced)
• 1 oz Kafar Vanilla Liqueur (Madagascar vanilla liqueur)
• 1 oz Licor 43 (vanilla‑citrus liqueur)
• 4 oz Ichigo Saiten Shochu (high‑proof Japanese shochu with melon notes)
• 3 oz Honeydew Juice (freshly juiced from the honeydew)
• 3 oz Whole Milk (chilled, preferably whole milk for best curdling)
• to top oz Club Soda (chilled, added just before serving)
• large cubes pieces Ice (for highball glass)

Instructions

1. Juice the Honeydew

   Cut the honeydew melon in half, scoop out the seeds, and juice the flesh using a juicer or blender, then strain through a fine mesh sieve to obtain clear juice.

   Time: PT10M

2. Make Honeydew‑Agave Syrup

   Combine equal parts light agave nectar and the freshly pressed honeydew juice (about 1 oz each) in a small bowl and stir until fully incorporated.

   Time: PT5M

3. Juice the Limes

   Roll the limes on the countertop to release juices, then cut and juice them, collecting about 1 oz of lime juice.

   Time: PT3M

4. Combine Spirits, Liqueurs, Juice, and Syrup

   In a mixing bowl, add 4 oz Ichigo Saiten shochu, 1 oz Kafar vanilla liqueur, 1 oz Licor 43, 3 oz honeydew juice, 2 oz honeydew‑agave syrup, and the lime juice. Stir gently to blend.

   Time: PT5M

5. Curdle the Milk

   Add 3 oz chilled whole milk to a separate container, then slowly pour the spirit mixture into the milk while stirring continuously. The acid from the lime will cause the milk to curdle, creating a creamy texture.

   Time: PT5M

6. Let the Punch Rest

   Allow the curdled mixture to sit undisturbed for 15 minutes (or up to 30 minutes for a deeper yellow hue). This rest develops flavor and completes the curdling process.

   Time: PT15M

7. Strain the Punch

   Set a coffee filter inside a funnel over a clean glass bottle and slowly pour the rested mixture through, allowing the clear liquid to collect while the curds stay in the filter.

   Time: PT5M

8. Chill the Bottle

   Seal the bottle and place it in the refrigerator until cold, about 10 minutes.

   Time: PT10M

   Temperature: 4°C

9. Serve the Melon Cream Soda

   Fill a highball glass with large ice cubes, pour 4 oz of the chilled melon cream punch, top with club soda, give a brief stir, and garnish with a fresh melon ball.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

0.5 g