Name: Cannonball
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Mezcal; 10 ml Apricot liqueur; 15 ml Lime juice; 25 ml Pineapple juice; 3 dash Aromatic bitters

Ingredients

2 fl oz

Del Maguey Vida Clásico Mezcal

¹⁄₃ fl oz

Luxardo Apricot Albicocca Liqueur

¹⁄₂ fl oz

Lime juice (freshly squeezed)

⁵⁄₆ fl oz

Pineapple juice

3 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a CANTARITOS CLAY POT OR COLLINS GLASS.

Prepare garnish of quarter pineapple slice wheel and lime slice wheel.

Method

SHAKE all ingredients with ice.

STRAIN into glass/pot filled with crushed ice.

Garnish

Garnish with pineapple and lime slices.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Cannonball contains 162 calories

Alcohol content:

1.6 standard drinks
18.97% alc./vol. (37.94° proof)
22.6 grams of pure alcohol

Comments & Discussion

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Egg McKenzie 1y

I enjoyed this drink. Hotel Nacional vibes with a nice smoky mezcal kick 🦵

Egg McKenzie 1y

WHAT ON EARTH DOES THIS HAVE TO DO WITH EATING MEATBALLS

Simon Difford Verified User Premium Member 1y

For community members not seeing your comment in context, it was National Meatball Day on March 9th, and the Cannonball was our Cocktail of the Day. Egg, in answer to your question: Meatball + Cannonball = Balls.

Egg McKenzie 1y

well YES i suppose that makes a LOT of sense.

many thanks for replying on your WORLD CLASS website

Calvin Grant Continue thread (1 reply)

Caspian Berggren Premium Member 1y

Mmmh I don't know about this one. I really want it to work, and on paper I feel like it should, but it's just not hitting my buttons. It's too dry is it's biggest problem. The Mezcal needs to be tempered with some Agave or something. The Apricot is barely noticeable, if at all. The pineapple is definitely pleasant, and brings everything together as much as it can, but it's just not enough to control the Mezcal.

Christopher Day 2y

This was surprisingly drier than I had first imagined; very refreshing. Having a hankering for just a touch of sweetness but not just that, I ended up adding 1/3oz of Ancho Reyes (red) for subtle sweetness and a little fire and this seemed to work out very nicely.

G. M. Genovese Premium Member 2y

I must have made this 4-5x as many different ways. The observations and recommendations below are on point. The version I settled on was: 50 ml mezcal, 20 ml each apricot/lime/pineapple, 7.5 ml agave syrup. Served up... The apricot liqueur and pineapple need to be 1:1, otherwise, one dominates the other... Don't serve on crushed ice unless you increase the apricot liqueur or agave.

G. M. Genovese Premium Member 2y

I screwed up earlier and made this with French peach liqueur. Just tried this again with Rothman & Winter. Same specs I settled on earlier, which still hold up. But now the apricot is possibly a touch too much. A frustrating concoction.

Niccolò Murtas 3y

I would suggest to try, perhaps not with your best or second best-mezcal, to avoid ice dilution as much as possible. While I think the cocktail is excellent in its ability to convey the best of the ingredients, thus restraining the drinker from thinking "Yes but I poured in a good mezcal and I almost cannot feel it" , either dry shake (which I have seen only in cocktails with eggs as an ingredient, so I do not know how recommended might it be for our case) or avoid the crushed ice

Josh Ryan 4y

Little too dry/tart for my taste, so I added about 1/3 oz of honey syrup which worked out pretty well. I'd say agave syrup would be fine too, I just happened to grab the honey first.

Ignacy Szczupal Premium Member 3y

I agree but in my opinion it's the mezcal that is overdosed here which gives the whole thing an earthy taste. You feel like you are drinking lime flavoured mezcal. I cut out half of the mezcal (30ml) and replaced it with 30 ml of tequila reposado which balances it out.