This cocktail is being poured at Knife Restaurant in Dallas, where I am currently tending bar. It is my modern take on the beloved Midori Melonball cocktail from the 1980’s. This variation uses a melon infused Del Maguey Mezcal, fresh pineapple juice, salt, black pepper, and lime juice. It may sound sweet but the balance of acid and sugar with the mezcal, salt and pepper makes the drink a little savory and a lot refreshing.
3 bottles melon infused Del Maguey Vida Mezcal
1 medium Honeydew melon
1 medium Cantaloupe
Trim skin and seeds off of melons. Place into 6-8 Liter container with mezcal over melon then cover. Let rest for 3 days. On the third day place in the freezer for 6 hours then fine strain.
The Modern Melonball
2 oz melon infused Del Maguey Vida Mezcal
.5 oz fresh lime juice
1 oz fresh pineapple juice
1 pinch sea salt
Combine, shake and strain over an old fashioned glass with fresh ice. Garnish with balls of Honeydew & Cantaloupe and cracked black pepper.