Bottino, a contemporary Italian restaurant in New York, puts an innovative twist on a classic Italian favorite with its Prosciutto-infused Rum and Cantaloupe Cocktail. Inspired by the beloved aperitivo hour tradition, where prosciutto and melon are celebrated for their perfect balance of savory and sweet, “this dish embodies summer, and we wanted to bring that same fun to a cocktail,” says Chef Jamie Kenyon, who collaborated closely with Bottino’s head bartender Nam Lee on the drink.
“We source our melons from the Union Square Farmers Market to ensure they are always sweet, fresh, and local,” Kenyon adds. “By soaking prosciutto in rum overnight, we achieved an incredibly delicious flavor that complements every aspect of this drink.”
It’s a cocktail that highlights and complements the smoky, savory, refreshing smoothness of that classic Italian prosciutto summer melon combination, says Lee. “The drink starts savory on the palate, which then the summer melon sweetness complements, and finishes with a pop of lemon. It is an absolute umami bomb.”
Prosciutto-infused Rum and Cantaloupe Cocktail
Ingredients
- 2 oz. San Daniele prosciutto fat-washed Jamaican Plantation rum
- 1 ¼ oz. Summer cantaloupe melon juice
- ¾ oz. Lemon juice
- ½ oz. Simple syrup
Instructions
- First, infuse (fat wash) prosciutto in rum for least 3 hours.
- Combine all ingredients into a cocktail shaker and shake.
- Pour into glass with ice.
- Garnish with cubed summer melon, rolled prosciutto and dehydrated lime wheel.
