A slightly spiced daiquiri/margarita riff that highlights the cantaloupe 🍈 The Ancho chile liqueur combined with the melon and lime harkens back to the West Coast tradition of street vendors selling melon dusted with a spice mix. Meanwhile, the coconut and Malort add tropical and floral accents (with the Malort also adding a touch of bittersweet) while the reposado tequila provides a strong base with subtle notes of earthiness and butterscotch that work well with the other flavors 1.5 oz Reposado Tequila (El Tesoro, Arette, Siete Leguas, etc) .5 oz Malort (a floral, bittersweet liqueur from Scandinavia via Chicago; Letherbee Besk or Few Anguish & Regret, friends don’t let friends use Jeppson’s) 1 oz Fresh Cantaloupe Juice .5 oz Fresh Lime Juice .25 oz Ancho Reyes Ancho Chile Liqueur .25 oz Coconut Liqueur (Kalani) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a cantaloupe ball dusted in Tajin spice (or cayenne pepper)