I Insist

Use cantaloupe-infused mezcal prepared by infusing skinless roughly chopped ripe cantaloupe, including its seeds, for 3 days; the source gives no fruit-to-mezcal ratio. Scoop one real cantaloupe ball with a melon baller and freeze it for garnish. Shake the listed prepared mezcal, lime juice, elderflower liqueur, orange liqueur and 6 drops grapefruit bitters with ice, strain into a chilled coupe and garnish with the frozen melon ball.