Tequila, agave nectar, and cantaloupe purée get shaken up in this summery cocktail from Houston's The Pastry War. Get the recipe for Bala de Canon ». 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
Yield: makes 1
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
- 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.
