This drink combines juice from the sweet and ripe cantaloupe with a touch of bitterness of Campari - an Italian bitter amaro and floral gin. Perfect for sipping in Sicily or for a large-batch pitcher stateside.
- 1 oz gin
- 1 oz campari
- 3 oz cantaloupe juice (make cantaloupe juice by blending pieces of the melon, and straining)
- 1/2 oz simple syrup, if needed-melon may not be desired sweetness
- nasturtiums, and thoroughly washed strips of cantaloupe rind for garnish
Combine gin, Campari, cantaloupe juice, and simple syrup (if needed) in shaker tin with ice. Lock tins and shake, strain with hawthorne strainer over ice-filled rocks glass. Garnish.
If making a large batch; build multiple cocktails in pitcher, and and a splash of water. The splash of water mimics the ice melt that occurs when the cocktail is shaken. Keep refrigerated, do not add ice to the pitcher; pour over ice-filled rocks glasses when ready to serve.