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

Cannonball
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Serve in a Cantaritos clay pot or Collins glass

Ingredients:
2 oz	Del Maguey Vida Clásico Mezcal
¹⁄₃ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
⁵⁄₆ oz	Pineapple juice
3 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Cantaritos clay pot or Collins glass.
Prepare garnish of quarter pineapple slice wheel and lime slice wheel.
SHAKE all ingredients with ice.
STRAIN into glass/pot filled with crushed ice.
Garnish with pineapple and lime slices.
Serve with a straw.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

9th March 2025 is National Meatball Day

Review:

Dry, mezcal-forward and very refreshing with pineapple, lime and a touch of apricot.

View readers' comments

History:

Adapted from a recipe created in 2020 by Beau du Bois, Bar Director of Puesto, a Mexican restaurant and bar in San Diego, USA.

Nutrition:

One serving of Cannonball contains 162 calories

Alcohol content:

1.5 standard drinks
18.97% alc./vol. (18.97° proof)
21 grams of pure alcohol

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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Showing 7 comments for Cannonball.
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Egg McKenzie

14th March at 11:44

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

Egg McKenzie

9th March at 20:16

WHAT ON EARTH DOES THIS HAVE TO DO WITH EATING MEATBALLS

Simon Difford

10th March at 07:14

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.

1 reply

Caspian Berggren

28th February at 19:38

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

12th August 2024 at 17:46

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

21st March 2024 at 10:52

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

21st March 2024 at 20:09

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

10th September 2023 at 07:06

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

9th March 2022 at 23:29

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

28th October 2022 at 20:54

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.