Bala de Canon

Serves
makes 1

MATT TAYLOR-GROSS

Tequila, agave nectar, and cantaloupe purée get shaken up in this summery cocktail from Houston's The Pastry War.

Featured in: It's the Summer of Melon Cocktails

Ingredients

For the Cantaloupe Purée:

¹⁄₄ cantaloupe (about 8 oz.)

For the Cocktail:

2 oz. Cabeza tequila
1 oz. cantaloupe purée (about 2 Tbsp.)
1 tbsp. agave nectar
1 tsp. fresh lemon juice
Melon balls, for garnish
Chia seeds, for garnish

Instructions

Step 1

To make the cantaloupe purée, purée cantaloupe (with seeds) in a blender until smooth. Makes about 1 cup.

Step 2

To make the cocktail, combine tequila, purée, agave, and lemon juice in a cocktail shaker filled with ice; shake vigorously, then strain into a rocks glass with an ice cube. Garnish with melon balls and chia seeds.

To make the cantaloupe purée, purée cantaloupe (with seeds) in a blender until smooth. Makes about 1 cup.
To make the cocktail, combine tequila, purée, agave, and lemon juice in a cocktail shaker filled with ice; shake vigorously, then strain into a rocks glass with an ice cube. Garnish with melon balls and chia seeds.