Bala de Canon

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

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