3 ratings

Parma Cocktail


Once while in Italy, I saw people snacking on platters of prosciutto and cantaloupe, and the memory inspired this drink years later. People clamor for it at the beginning of summer, but I like to wait until the cantaloupes are super sweet and juicy.





Adapted from "North Star Cocktails: Johnny Michaels and the North Star Bartenders' Guild" by Johnny Michaels (Borealis Books, 2012)


For the cocktail

  • 1 1/2 ounce vodka
  • 1 1/2 ounce citrus vodka
  • 2 ounces fresh cantaloupe juice
  • 2 prosciutto-stuffed green olives on skewer
  • Ice

For the olive garnish

  • 2 green olives, pitted
  • 2 small pieces of thin prosciutto


For the cocktail

Add the liquid ingredients to a Boston tin half full of ice, swirl for a bit, and then strain into chilled martini glass. Lay skewer (see below for instructions) across the top of glass. 

For the olive garnish

 Roll pieces up in a cone shape, stick the pointy end in the olive, and try to have the extra ham flare out in a cool way. When skewering olives, pierce near the open end, so that the bottoms hang down in the drink and the flared prosciutto points upward.