TASTE: The Last Melon
Inspired by local spirits and a twist on a Negroni, Zach Wolfgramm gives melon a chance to shine in The Last Melon.
Words: Susie Davidson Powell
Photo: Victoria Sedefian/The Dishing
Bartender: Zach Wolfgramm | IG: @life_elevated710
Bar: Kindred, Saratoga | IG: @kindred_saratoga
The cocktail: The Last Melon
Ingredients: Fort Hamilton gin, sweet vermouth, cantaloupe-infused Forthave Red Aperitivo, lime juice, dash of tiki bitters
The inspiration: My partner and I were sitting at a beachside cocktail bar in Aruba when I stumbled across one of the most interesting takes on a Negroni. They used an Aruban gin, a Campari infused with cantaloupe rinds, and Carpano Antica Formula, a sweet vermouth. I immediately had the wheels turning in my head and wanted to recreate this drink with the unique spirits we have in our arsenal at Kindred.
I start with Fort Hamilton Gin out of Brooklyn. It’s got notes of watermelon that I found to complement this drink perfectly. Next I dice a cantaloupe and sous vide it with the Forthave Red Aperitivo which is another spirit made in Brooklyn. Forthave being additive-free and local to New York was a no-brainer as a swap for Campari. The cantaloupe really softens this spirit up and allows it to be the star of the show in this drink. To this, we add the Poli Rosso Gran Bassano Vermouth which is made from a merlot wine and is, by far, my preferred go to for sweet vermouth. Lastly, I add a couple dashes of the Bittermans Emlemakule Tiki Bitters that are rich in cinnamon, allspice, clove, ginger, and other warm spices. The tiki bitters truly bring all the parts together. So, this cocktail comes through true to the Negroni, but because of the cantaloupe infusion it’s not nearly as bitter and all of the flavors complement each other adequately. I think someone who may not like a traditional Negroni would still enjoy this cocktail.
The build: This drink gets a traditional Negroni build of equal parts for the gin, sweet vermouth and aperitivo, with the addition of the lime and tiki bitters. We stir and pour over a single large cube of Twin Lakes ice, and garnish it with what we call an orange bird, basically a twist with some character.
Coming up in two weeks, our full Guest Shift interview with Zach Wolfgramm.
The Last Melon by Zach Wolfgramm. Photo: Susie Davidson/The Dishing.