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Cantaloupe & Ancho Chilli Margarita

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Recipe by D Lanzet & Lexy Rae

This is a summertime crusher. Juicy melon, vanilla-esque reposado tequila, earthy smokiness from Ancho Chilli Powder, fresh squeezed lemon juice and crunchy crushed ice–this drink is heavenly. With just a touch of local honey, you'll experience pure bliss when you taste this magical margarita! Might we suggest making extra cantaloupe juice? Because trust us, you're not going to be able to drink just one of these bad boys. *Pro tip: save the pulp from your cantaloupe juice and eat it on top of yogurt (you can thank us later.)

cantaloupe & ancho chilli margarita

1 ripe cantaloupe
.75oz fresh lemon juice
.25oz honey
Pinch of salt
2 oz reposado tequila (or mezcal if you're feeling smoky)
crushed ice for serving (optional)
1. Prepare cantaloupe by cutting into chunks and add them to a blender (you may need to add a little bit of water depending on how juicy your melon is.)
2. Add Ancho Chilli Powder to the blender and blend until smooth. Strain through a fine mesh sieve and discard (by that we mean save for your yogurt) the pulp.
3. Add 3 oz of ancho-cantaloupe juice to a shaker and add all remaining ingredients. Fill shaker with ice and shake it baby!
4. Pour into a collins glass, fill with crushed ice and garnish with a lemon wheel, a pinch of Ancho Chilli Powder and a drizzle of honey on top. WOW!

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