Melon cocktail with prosciutto

Ingredients:

Pisco sour

• 45 ml pisco, such as BarSol Pisco Selecto Acholado
• 40 ml freshly squeezed melon juice
• 20 ml simple sugar syrup, see recipe below
• 15 ml freshly squeezed lime juice
• 1 cube of melon for serving
• 1 slice prosciutto, for serving

Simple sugar syrup

• 1 cup of sugar

Preparation:

1. Combine pisco, melon juice, simple syrup, and lime juice in a glass. Place coarse ice in a shaker, add the contents of the glass, and shake vigorously. Taste, then double strain into a glass filled with ice. Garnish with a melon cube wrapped in prosciutto and serve.
2. Simple sugar syrup:
   Yield: 1.5 cups
   
   Combine sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from heat and let cool completely. Seal tightly and refrigerate. Can be stored for up to 1 month.