Cannonball

Name: Cannonball
Yield: 1 cocktail
Ingredients: 2 oz (60 ml) Del Maguey VIDA mezcal; ⅓ oz (10 ml) De Kuyper Apricot Brandy liqueur; ½ oz (15 ml) Lime juice (freshly squeezed); ¾ oz (25 ml) Pineapple juice (fresh pressed); 3 dash Angostura Aromatic Bitters

Cannonball cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: shake
Glass: Cantaritos clay pot or Collins glass
Ice: Crushed ice
Garnish: Quarter pineapple slice wheel & lime slice wheel. Serve with a straw.
ABV: 20%

Ingredients

Del Maguey VIDA mezcal — 2 oz (60 ml)
De Kuyper Apricot Brandy liqueur — ⅓ oz (10 ml)
Lime juice (freshly squeezed) — ½ oz (15 ml)
Pineapple juice (fresh pressed) — ¾ oz (25 ml)
Angostura Aromatic Bitters — 3 dash

How to make it

SHAKE all ingredients with ice.
Strain into glass/pot filled with crushed ice.
Garnish with quarter pineapple slice wheel & lime slice wheel. Serve with a straw.

A tropical cocktail with Mexican mezcal.

Updated October 5, 2026