The Royale

COCKTAIL

Mar 17

Brandy, Prosecco, Cantaloupe Syrup, Egg White, Lemon, Bitters

Bartender Kassidy Scholl of Ask For Janice | Brooklyn

Adapted by StarChefs | March 2025 | Photo: Will Blunt

INGREDIENTS

Cantaloupe Syrup:
1 cantaloupe, seeded, peeled, and quartered
450 grams granulated sugar

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce brandy
¾ ounce egg whites
½ ounce lemon juice
½ ounce St. Agrestis inferno bitter aperitivo
Prosecco
Cassis

METHOD

For the Cantaloupe Syrup:
In a Vitamix Commercial blender, add cantaloupe. Purée on high speed until smooth. Strain through a cheesecloth into a clean Vitamix container. Add sugar and 100 milliliters water. Blend until smooth. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker, add brandy, egg whites, lemon juice, aperitivo, and 1 ounce Cantaloupe Syrup. Dry shake. Add ice and shake again. Strain into a chilled Nick and Nora glass. Top with prosecco. Garnish with cassis.

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