1 ½ oz. Skyy vodka
½ oz. Campari
½ oz. Luxardo Maraschino liqueur
¼ oz. Honey
Pinch of sea salt
1 oz. Prosecco
2-3 Cantaloupe chunks
Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, vodka, Campari and Luxardo and shake vigorously. Strain into a Collins glass with crushed ice. Top with prosecco and cantaloupe melon balls on a toothpick.
Sierra Zimei, mixologist at the Seasons Bar and Lounge at Four Seasons Hotel in San Francisco, created this cocktail.