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Prosciutto, Prosecco e Melone | Taste and Tipple

Prosciutto, Prosecco e Melone

This sparkling cocktail takes inspiration from the Italian culinary tradition of Aperitivo hour and serves up the classic Prosciutto e Melone appetizer in cocktail form. It's a weird and wonderful drink experience.

Course Drinks
Cuisine Italian
Keyword Cantaloupe, Melon, Prosciutto, Prosecco, Sparkling Wine
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 drinks
Author Yvonne Langen

Ingredients

  • 2 oz prosciutto-infused Rittenhouse rye
  • ¾ oz cantaloupe & key lime purée
  • ¾ oz basil syrup
  • ¼ oz affino aperitivo
  • 2 oz Mionetto Prosecco
  • Garnish: prosciutto wrapped cantaloupe & one basil leaf

Prosciutto-infused Rittenhouse Rye

  • 50 g prosciutto
  • 1 cup rittenhouse rye

Cantaloupe & Key Lime Purée

  • ½ cantaloupe peeled & diced
  • 1 oz key lime juice

Basil Syrup

  • ½ cup sugar
  • ½ cup water
  • ½ cup fresh basil leaves

Instructions

  1. Add all ingredients, excluding Mionetto, to a cocktail shaker and shake over ice until well-chilled.

  2. Double strain into a chilled flute glass.

  3. Top with Mionetto Prosecco.

  4. Garnish with prosciutto wrapped cantaloupe wedge and basil leaf skewered on a cocktail pick.

Prosciutto-infused Rittenhouse Rye

  1. Combine prosciutto and rye in a vacuum-sealed bag and place in water bath with immersion circulator set to 145 degrees F. Cook for 1 hour

  2. Transfer the bag to an ice bath and let cool to room temperature.

  3. Pass the infusion through a fine-mesh sieve lined with several layers of cheesecloth. Transfer to a container, cover and freeze for 24 hours.

  4. Strain again through fine-mesh sieve lined with cheesecloth and funnel into a bottle.

Cantaloupe & Key Lime Purée

  1. Add diced cantaloupe and key lime juice to a blender and blend on high until smooth.

Basil Syrup

  1. Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

  2. Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.