Prosciutto, Prosecco e Melone

ByYvonne Langen

Ottawa, ON


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Yvonne's Cocktail Recipe

Prosciutto, Prosecco e Melone

– 2 oz prosciutto-infused Rittenhouse Rye
– 3/4 oz cantaloupe & key lime purée
– 3/4 oz basil syrup
– 1/3 oz Affino Aperitivo
– 2 oz Mionetto Prosecco
– Garnish: prosciutto wrapped cantaloupe & one basil leaf

– 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.

Prosciutto-infused Rittenhouse Rye
– 50g prosciutto
– 1 cup rittenhouse rye

– 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.

Cantaloupe & Key Lime Purée
– 1/2 of a cantaloupe, peeled & diced
– 1 oz key lime juice

– Add diced cantaloupe and key lime juice to a blender and blend on high until smooth. Strain through a fine-mesh sieve and refrigerate.

Basil Syrup
– 1/2 cup water
– 1/2 cup sugar
– 1/2 cup fresh basil

– Combine sugar, water, and basil in a small saucepan over medium heat. Simmer, stirring often until sugar is dissolved.
– Remove from heat and let steep for 30 minutes. Strain off solids and store in a container in the fridge for up to 3 weeks.

What inspired the drink?

This cocktail is inspired by the rich Italian culinary heritage of aperitivo hour. Prosciutto e melone is a quintessential no-cook Italian appetizer of cantaloupe wrapped in prosciutto. Variations of this dish were common in Roman times as a means of boosting the immune system under the ancient medicinal teachings of Humorism which called for the combination of cold and moist foods with hot and dry foods to balance the elements. The first recipe for prosciutto e melone was published in Pellegrino Artusi's (father of modern Italian cuisine) seminal cookbook in the 1890s - not long after Francesco Mionetto opened the winery in Valdobbiadene. I wanted to craft a cocktail that celebrated the legacy of both Mionetto and Italian cuisine. The melon highlights the notes of white peach and honey in the Mionetto Prosecco and is balanced by the salinity of the prosciutto-infused rye, the fresh herbal basil syrup & bitter lemon complexity of the Affino Aperitivo.

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