Bala de Canon
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
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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

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

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.

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