Is it a watermelon? Is it a cucumber? No! It’s a cucamelon. And guess what – it’s the cutest cocktail garnish ever, which is why I had to whip together this quick and delicious Cucamelon Gin and Tonic recipe!

Behold the cucamelon! If you’ve never seen one before – don’t worry, I’m not far ahead of you. My gf Cathrine introduced me to this fruit – also known as the mouse melon, sandiita, pepquino or Mexican sour jerkin – when she decided to grow them in her garden this year.

They taste like a cucumber with a hint of tart lime, so Cath knew they’d be perfect for Alex and I to mix into a cocktail!

She wasn’t wrong.

Though I’m sure this fun fruit would work in an array of different beverages, the night we got together for a patio hangout, a gin and tonic was on my mind. So we decided to elevate this fan favourite into something a little more memorable by reaching for the fab ’n fancy colour-changing Epitaph gin (it transforms from blue to purple with the addition of tonic water). Plus, we traded in traditional tonic water for Fever-Tree Elderflower and skewered these pipsqueaks on a cocktail pick. Voila – something a little more fun!

Here’s the full recipe:

Cucamelon Gin and Tonic Recipe

Yields 1 cocktail

You’ll Need:

• 1.5 ounces gin (we used Epitaph Gin)
• Fever-Tree Elderflower Tonic Water, to top
• Lime round
• Half a strawberry, sliced
• 3 cucamelons, to garnish
• Mint sprig, to garnish
• Cubed Ice

Directions:

In a cocktail glass filled with cubed ice, combine gin, lime round and sliced strawberry. Top off with tonic water and lightly stir. Garnish with mint sprig and cucamelons skewered on a cocktail pick, serve and enjoy!

Happy sipping, guys.

Xo Holly Hunka (@chandeliers.and.champagne)

Were you a fan of this Cucuamelon Gin and Tonic Recipe? If so, give it a Pin! And while you’re at it, check out my other delicious cocktail recipes.