Cantaloupe de Loupe

Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds

Bartender Bobby Heugel of Anvil Bar and Refuge | Houston

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Adapted by StarChefs | October 2022

INGREDIENTS:

Seeded Cantaloupe Purée:
1 cantaloupe, skin removed

Cantaloupe Cream:
6 ounces heavy cream 
4 ounces cantaloupe juice 
3 ounces orgeat syrup 

To Assemble and Serve:
Yield: 1 cocktail
2 ounces blanco tequila
½ ounce lemon juice
¼ ounce agave nectar
Chia seeds
Cantaloupe balls or cubes

METHOD:

For the Seeded Cantaloupe Purée:
Cut cantaloupe into smaller pieces without removing the seeds and inner core. Separate pieces with more seeds than the others, then place in a Vitamix blender. Blend on high speed until completely smooth. Add the remaining cantaloupe and continue to blend on high speed until fully integrated. Fine strain through a metal conical strainer. Reserve.

For the Cantaloupe Cream:
In a Vitamix blender, combine all ingredients. Blend on high speed until it reaches a whipped cream consistency. For a more classic swirled look, blend on low speed until smooth, then transfer to a whipped cream dispenser and charge. Reserve.

To Assemble and Serve:
In a cocktail shaker, combine the tequila, lemon juice, agave nectar, and 1 ounce Seeded Cantaloupe Purée. Add ice. Shake, then strain into a rocks glass with ice. Top with Cantaloupe Cream. Dust with chia seeds. Skewer cantaloupe with a cocktail pick, then place on the glass to garnish.

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