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Created by Sierra Zimei of the Seasons Bar and Lounge at Four Seasons Hotel in San Francisco, courtesy of Campari.
Ingredients
- 1 ½ oz Skyy vodka
- ½ oz Campari
- ½ oz Luxardo
- ¼ oz honey
- Pinch of sea salt
- 1 oz prosecco
- 2–3 cantaloupe chunks
Instructions
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.
