On my first trip to Cabo
, after a few hot October hours playing tourista, we had to pause to quench the thirst. It was noon-ish...5'O'Clock somewhere we joked.

Our girl's "Book Club" getaway, took a pit stop at Baja Cantina Marina. Not Marguerita drinkers and trying to steer clear of heavy creamy calorie laden cocktails, we asked the waiter for suggestions. "I recommend a frozen drink with mint, honeydew melon and Captain Morgan's Spiced Rum. It's called a HoneyDew." he said confidently. Feeling adventurous, and partial to rum, we ordered a round.

From the first sip, we were hooked! As we drank, we tried to unravel the complexities of the flavors. My friend Brenda, with her bartending background and the rest of us with our drinking background, surely could replicate this at home. A stop at Walmart for a honeydew melon and mint and we were ready to master this cocktail. Toss it in the blender, with some rum and ice and we had this wierd green (dare I say rather revolting) smoothie that did not come close to the original.

Back to Baja Cantina for another taste test. Ohhhh, it must be Melon liqueur in this drink, we reasoned. A stop at La Europea and 45.00 later we were sure we had what we needed. We agreed that we MUST use "Captain Morgan's" brand Spiced Rum, not the cheap stuff we were trying to shortcut with. While a splash of 7-UP made the drink bearable, it still wasn't right, and certainly was NOT a "Honeydew".

Back to Baja Cantina. Again. We asked for the drink with the honeydew melon in it. The puzzled waiter said he wasn't sure but he would check with the bartender. The bartender looked over, waved and knew exactly what we wanted. We were becoming regulars! After the second round of contemplation, we had a revelation prior to ordering the third. "What if we asked the bartender to demonstrate how he made them?". His english was excellent, and he was delighted to give us a honeydew lesson. We tipped generously, and laughed at ourselves for not thinking to ask earlier! The lesson revealed, most importantly, that there was NO HONEYDEW at all in the recipe, and the secret ingredient is pickled ginger!

This drink has become special to us. Always reminding us of our time together in Cabo. 5 months later, in the throws of our Canadian winter, with over 900 kms. between us, our "Book Club" girls meet on-line via Skype. Hubby and I had put an offer to purchase Casa Esquina, and it was accepted. We are celebrating, Honeydews in hand.

Even though we have all mastered the recipe, nothing beats the ones served in the beautiful Marina setting (we've tried the ones at Baja Cantina Beach and were disappointed). Baja Cantina is a must stop, on every trip to Cabo. As we order our HoneyDew's, our waiter does a double-take and says "Welcome Back, Ladies". "Muchos Gracias" we say. 
"It's good to be home!"

Baja Cantina's HoneyDew Recipe

1.5 oz. Captain Morgan's rum
3 oz. lime mix
1/2-1 oz simple syrup (to taste)
a few pieces of sushi-type pickled ginger
approx. 6 fresh mint leaves
Blend with ice and top with a splash of soda
Karen Barnert enjoys her time with friends and values that special time of every vacation day called "Happy Hour".


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