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.
Add all ingredients, excluding Mionetto, to a cocktail shaker and shake over ice until well-chilled.
Double strain into a chilled flute glass.
Top with Mionetto Prosecco.
Garnish with prosciutto wrapped cantaloupe wedge and basil leaf skewered on a cocktail pick.
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
Transfer the bag to an ice bath and let cool to room temperature.
Pass the infusion through a fine-mesh sieve lined with several layers of cheesecloth. Transfer to a container, cover and freeze for 24 hours.
Strain again through fine-mesh sieve lined with cheesecloth and funnel into a bottle.
Add diced cantaloupe and key lime juice to a blender and blend on high until smooth.
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.
Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.