Unlock this content with a Rosendale Online subscription.
Get unlimited access to all of Rosendale Online.
Already a Rosendale Online member?
Log in
Duration:
1 day
Servings:
4
Level:
Introducing one of Chile’s most popular summer drinks: melon con vino, or melon with wine. Given the affectionate shorthand “Melvin,” melon con vino is a hollowed-out honeydew melon filled with cool white wine that's mixed with powdered sugar.
This sticky-sweet concoction is sought after in the sweltering Chilean summer and is usually shared by a group of friends or family at summer barbecues, picnics, and festivities; hence, its reputation as a communal drink, similar to sharing a pitcher of beer or a carafe of wine.Our spin on this traditional drink involves compressing melon balls and slices with Midori and white wine, and displaying the cocktail in a Porthole, a sleek, ultra-modern infusion vessel from our friends at Crucial Detail. Enjoy!
Part 1:
Peeling the Honeydew
Step 1
Using a Santoku or chef's knife, cut the top and the bottom of the melon.
Step 2
Stand the melon on the cutting board and start peeling the sides. Make sure the melon is stable so it does not move in the process of peeling.
Step 3
Cut the honeydew in half. Using a spoon, remove all the seeds from both halves.
Part 2:
Compressing the Honeydew
Step 1
Using a 1-inch ring cutter, cut three pieces from one of the halves of the honeydew, then cut the pieces into 10 round slices, 1 millimeter thick.
Step 2
Using the other half of the honeydew, use the melon baller tool and scoop out 10 to 12 melon balls. Reserve the trimmings of the melon.
Step 3
1. Place the round slices of the melon, the melon balls, and the melon trimmings into three separate vacuum bags.
2. Add 50 cc of Midori to the bag with the slices of melon; 50 cc of Midori to the bag with the melon balls; and the last 100 cc to the bag with the melon trimmings.
Step 4
1. Add white wine to the bag filled with the melon trimmings only and fill almost half of the bag.
2. Remove the boards from inside of the vacuum chamber (if it has any) and place inside one bag at a time. Start the compression process until it is complete.
3. Refrigerate up to 24 hours.
Step 5
Once compressed melon has sufficiently chilled, open the bag filled with the melon trimmings and pass through a strainer. Reserve in marked deli containers or a Cambro. Repeat the same process with the bag filled with the melon rounds and the one with melon balls. Reserve each batch of strained liquid in separate containers. Reserve melon balls and slices as well, placing in separate containers. Refrigerate melon and liquid until use.
Part 3:
Arranging the Porthole
Step 1
Begin setting up Porthole by laying the Porthole flat.
Step 2
Unscrew and carefully remove the top glass; set aside.
Step 3
Remove gaskets, keeping flat sides up. Press to fit. Hold screw and screw in.
Step 4
Insert screen/filter net into Porthole's interior notches.
Step 5
Lay melon slices on the glass, overlapping until you go all the way around the Porthole. Be sure not to disturb the frame, and make sure nothing gets caught between the gasket and glass.
Step 6
Before inserting the top glass panel, make sure the top gasket is clear of any debris. Replace glass, nesting in the top of the Porthole frame, with the countersunk side facing up.
Step 7
1. Press and tighten glass.
2. Squeeze to seal all the way around the Porthole. Note: The Porthole seals primarily via gasket compression, so inspect the gaskets on both sides for a thorough seal.
Step 8
Using a small funnel, fill the Porthole with the compressed melon liquid through the pour spout. Insert the cap if necessary.
To Serve
Step 1
Using a Santoku or chef's knife, cut the bottom of each melon ball to form a semi-sphere.
Step 2
1. Place six semi-spheres on a skewer, forming three spheres.
2. To serve, place the skewer in the glass and fill the glass halfway with the strained liquid from the melon scraps. Display Porthole, serve and enjoy!
FEATURED PRODUCT
Ingredients
Equipment
