For the cantaloupe pureé:
Trim the orange flesh away from the cantaloupe rind. Roughly chop the flesh and pure. until smooth in a blender. This pure can be refrigerated for several days.
For the cocktail:
In a lowball or rocks glass, muddle or bruise the mint leaves with a cocktail muddler or wooden spoon to extract the oils from the leaves. Add ice to the glass, followed by the pureé, Aperol and Prosecco. Top off the glass with the soda water. Garnish with a thin slice of cantaloupe and a mint sprig.
|3 oz.||Prosecco sparkling wine|
|1,5 oz.||cantaloupe pureé|
|2 oz.||soda water|