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neon pink cocktail in a tall coupe glass with a lime twist

Cactus Flower - a Mezcal, Melon, and Ginger Cocktail

Amy Traynor
This summery, sweet and smoky cocktail is made with watermelon-infused mezcal, lime juice, ginger liqueur, and prickly pear syrup.
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Prep Time 5 minutes
Infusion time 1 day
Total Time 1 day 5 minutes
Course Drinks
Cuisine American
Servings 1 cocktail


  • 2 oz watermelon-infused mezcal (I used San Dimas)
  • 1 oz freshly squeezed lime juice
  • 1/2 oz ginger liqueur
  • 1/2 oz prickly pear syrup (I used Monin Desert Pear)


For the watermelon-infused mezcal

  • Combine 2 parts mezcal to 1 part cubed ripe watermelon in a closed container, like a mason jar. (For a small batch, I used 1 cup of mezcal to 1/2 cup of watermelon. You can make a large batch with one 750ml bottle of mezcal to about 1/2 a large watermelon).
  • Let the mixture infuse for 24-48 hours (or longer for even more flavor!) Give the jar a gentle shake periodically.
  • After 1-2 days, use a fine mesh strainer to strain the liquid, pressing gently on the watermelon chunks to express as much liquid as possible.
  • Store any leftover infused mezcal in a closed container away from heat and sunlight.

For the cocktail:

  • Combine all ingredients in a cocktail shaker and fill the shaker 3/4 with ice.
  • Shake until chilled, then strain into a coupe glass.
  • Garnish with a lime twist.
Keyword ginger, lime juice, mezcal, prickly pear, summer cocktails, watermelon
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