1 ripe cantaloupe
2 tsp Spicewalla Ancho Chilli Powder
.75oz fresh lemon juice
Pinch of salt
2 oz reposado tequila (or mezcal if you're feeling smoky)
crushed ice for serving (optional)
- 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.)
- 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.
- Add 3 oz of ancho-cantaloupe juice to a shaker and add all remaining ingredients. Fill shaker with ice and shake it baby!
- 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.