1 1/2 ounces pisco, such as BarSol Pisco Selecto Acholado
1 1/4 ounces fresh cantaloupe juice
3/4 ounce Simple Syrup, recipe follows
1/2 ounce fresh lime juice
1 cantaloupe square, for garnish
1 slice prosciutto, for garnish
1 cup sugar
Add the pisco, cantaloupe juice, Simple Syrup and lime juice to a mixing glass, add large ice to a shaker tin, pour the contents of the mixing glass into the tin and shake vigorously. Taste for balance, then double-strain into a rocks glass over fresh ice. Garnish with a cantaloupe square wrapped in prosciutto and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.