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Bottino, a recent Italian restaurant in New York, places an modern twist on a traditional Italian favourite with its Prosciutto-infused Rum and Cantaloupe Cocktail. Impressed by the beloved aperitivo hour custom, the place prosciutto and melon are celebrated for his or her good stability of savory and candy, “this dish embodies summer season, and we wished to convey that very same enjoyable to a cocktail,” says Chef Jamie Kenyon, who collaborated carefully with Bottino’s head bartender Nam Lee on the drink.
“We supply our melons from the Union Sq. Farmers Market to make sure they’re all the time candy, recent, and native,” Kenyon provides. “By soaking prosciutto in rum in a single day, we achieved an extremely scrumptious taste that enhances each side of this drink.”
It’s a cocktail that highlights and enhances the smoky, savory, refreshing smoothness of that traditional Italian prosciutto summer season melon mixture, says Lee. “The drink begins savory on the palate, which then the summer season melon sweetness enhances, and finishes with a pop of lemon. It’s an absolute umami bomb.”
Prosciutto-infused Rum and Cantaloupe Cocktail
- 2 oz. San Daniele prosciutto fat-washed Jamaican Plantation rum
- 1 ¼ oz. Summer time cantaloupe melon juice
- ¾ oz. Lemon juice
- ½ oz. Easy syrup
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First, infuse (fats wash) prosciutto in rum for least 3 hours.
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Mix all elements right into a cocktail shaker and shake.
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Pour into glass with ice.
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Garnish with cubed summer season melon, rolled prosciutto and dehydrated lime wheel.
Nam Lee, head bartender at Bottino restaurant in New York, created this recipe.
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