Bala de Canon

  • Serves

    makes 1


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


For the Cantaloupe Purée:

  • 14 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


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.

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