Nam Lee, the head bartender at Bottino in New York City, created this prosciutto-infused rum and cantaloupe Juice cocktail. This smoky, luscious, and savory cocktail offers refreshing citrus notes.
Ingredients
• 2 oz San Daniele prosciutto fat-washed Jamaican Plantation rum
• 1.25 oz Summer cantaloupe melon juice
• .75 oz Lemon
• .5 oz Simple Syrup
Method
• Infuse (fat-wash) prosciutto in rum for at least three hours. Combine ingredients in a shaker and serve over ice.
Garnish
• Cubed summer melon, rolled prosciutto, dehydrated lime wheel