Recreating bar benfiddich’s melon cream soda
Recreating bar benfiddich’s melon cream soda is a medium Japanese‑Inspired recipe that serves 3. 120 calories per serving. Recipe by More Savory Goods on YouTube.
Prep: 38 min | Cook: 25 min | Total: 1 hr 18 min
Cost: $43.20 total, $14.40 per serving
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
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
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
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
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
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
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
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
Chill the Bottle
Seal the bottle and place it in the refrigerator until cold, about 10 minutes.
Time: PT10M
Temperature: 4°C
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
Dietary info: Vegetarian, Gluten-Free, Contains Dairy
Allergens: Milk
Ingredient Substitutions
- Instead of Honeydew Melon: Cantaloupe, Galia melon
- Instead of Light Agave Nectar: Simple syrup, Honey
- Instead of Lime: Lemon juice
- Instead of Kafar Vanilla Liqueur: Vanilla vodka, Vanilla extract (use less)
- Instead of Licor 43: Other vanilla liqueur, Orange liqueur
- Instead of Ichigo Saiten Shochu: Other high‑proof shochu, Vodka infused with melon
- Instead of Honeydew Juice: Cantaloupe juice
- Instead of Whole Milk: 2% milk, Oat milk (may affect curdling)
- Instead of Club Soda: Sparkling water
- Instead of Ice: Crushed ice
Equipment Needed
- Juicer (or blender with strainer)
- Measuring Jigger
- Mixing Bowl
- Coffee Filter
- Fine Mesh Sieve
- Highball Glass
- Glass Bottle with Lid
- Stirring Spoon
- Refrigerator
- Ice Tray (optional)
Critical Steps — Do Not Skip
- Curdling the milk with the acidic spirit mixture
- Straining through a coffee filter to achieve clarity
- Chilling the punch before serving
Chef Tips from the Video
- Use chilled whole milk; lower fat milks may not curdle as effectively.
- A small amount of vanilla liqueur and Licor 43 adds depth without overwhelming the melon flavor.
- Garnish with a hand‑shaped melon ball made using a melon baller for visual appeal.
Troubleshooting
Milk does not curdle.
Add a few more drops of lime juice; the acidity must be sufficient to coagulate the milk.
Punch is too cloudy.
Strain a second time through a fresh coffee filter or use a fine mesh cheesecloth for extra clarification.
Flavor is overly sweet.
Add a splash more lime juice or a few drops of fresh lemon juice to balance the sweetness.
Punch tastes flat after chilling.
Before serving, give the bottle a gentle shake and top with fresh, cold soda to revive carbonation.
Storage
Refrigerator: Store the bottled punch in the fridge for up to 3 days.
Freezer: Not recommended – dairy will separate.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Juice the honeydew and lime up to 24 hours in advance; keep refrigerated.
- Prepare the honeydew‑agave syrup ahead and store in a sealed jar.
- The clarified punch can be made 2‑3 days ahead; add soda only when serving.
Frequently Asked Questions
What is the cultural significance and history of Reverse Engineered Melon Cream Soda in Japanese‑inspired cocktail culture?
Melon‑flavored milk punches have roots in Japanese bar traditions where shochu is clarified and mixed with dairy to create silky, aromatic drinks. The modern twist of adding soda reflects a New York cocktail scene that embraces playful, effervescent presentations.
What are the traditional regional variations of milk‑based melon cocktails in Japan?
In Japan, milk punches often use shochu or sake with fruit juices like yuzu or peach. Some regions add sweetened condensed milk for richness, while others prefer a clear, lightly carbonated finish similar to the Reverse Engineered Melon Cream Soda.
How is Reverse Engineered Melon Cream Soda traditionally served in Japanese‑inspired bars?
It is typically served chilled in a highball or Collins glass over large ice, topped with soda for a refreshing fizz, and garnished with a small melon sphere or a thin slice of honeydew to highlight the fruit aroma.
What occasions or celebrations is Reverse Engineered Melon Cream Soda traditionally associated with in Japanese‑inspired cocktail culture?
Light, fruity milk punches are popular during summer festivals and rooftop gatherings in Japan, where the cool, creamy texture pairs well with warm weather and lively social settings.
What authentic traditional ingredients are essential for Reverse Engineered Melon Cream Soda versus acceptable substitutes?
Authentic ingredients include fresh honeydew juice, high‑proof shochu (like Ichigo Saiten), a vanilla‑based liqueur, and whole milk. Substitutes can be vodka with melon flavor, vanilla vodka, or plant‑based milks, though they will slightly alter the texture and flavor profile.
What other Japanese‑inspired dishes pair well with Reverse Engineered Melon Cream Soda?
It pairs beautifully with light sushi rolls, tempura vegetables, or a delicate miso‑marinated tofu salad, as the cocktail’s sweet‑creamy notes balance salty and umami flavors.
What are the most common mistakes to avoid when making Reverse Engineered Melon Cream Soda at home?
Common errors include adding too much lime juice (which can make the punch overly sour), not allowing enough time for the milk to curdle, and skipping the final coffee‑filter strain, which results in a cloudy drink.
Why does this Reverse Engineered Melon Cream Soda recipe use a coffee filter instead of a fine mesh strainer for clarification?
A coffee filter provides a finer barrier that captures the tiny curd particles, yielding a crystal‑clear punch. A regular mesh strainer may let fine curds through, leaving the drink slightly hazy.
Can I make Reverse Engineered Melon Cream Soda ahead of time and how should I store it?
Yes, the clarified punch can be prepared up to three days in advance. Store it in a sealed glass bottle in the refrigerator. Keep the soda separate and add it only when you’re ready to serve to preserve carbonation.
What texture and appearance should I look for when the milk curdles in Reverse Engineered Melon Cream Soda?
The mixture should develop a soft, custard‑like texture with tiny white curds suspended in the liquid, turning a pale yellow‑gold hue. After straining, the final liquid should be clear with a faint creamy sheen.
What does the YouTube channel More Savory Goods specialize in?
The YouTube channel More Savory Goods specializes in creative, technique‑focused home cooking and cocktail projects, often reverse‑engineering restaurant‑style drinks and dishes for the home kitchen.
How does the YouTube channel More Savory Goods' approach to Japanese‑inspired cocktails differ from other cocktail channels?
More Savory Goods emphasizes scientific explanations, precise measurements, and step‑by‑step visual breakdowns, allowing viewers to replicate complex Japanese‑style milk punches with confidence, whereas many channels focus more on presentation than technique.
Last updated: September 3, 2026
