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Mexican Melon Ball
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Mexican Melon Ball
Serve in a Collins glass
| 1⁄6 fresh | Melon (Cantaloupe) |
| 2 oz | Patrón Reposado tequila |
| 2 oz | Orange juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Melon balls
How to make:
Cut melon into eight segments and deseed. Cut cubes of flesh from skin of one segment and MUDDLE in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
Review:
Orange and melon laced with tequila.
History:
Adapted from a drink discovered at the Flying V Bar & Grill, Tuscon, Arizona, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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