Buon Giorno!

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Created by Sierra Zimei of the Seasons Bar and Lounge at Four Seasons Hotel in San Francisco, courtesy of Campari.


  • 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


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.