Il Pelle

Here is the interpretation of the girly drink by Lori Chiaradia from Montreal. Il Pelle is a strong cocktail featuring romeo’s gin X infused with prosciutto and vermouth infused with cantaloupe, amongst other delicious ingredients

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THIS COCKTAIL IS:

“What thrills me the most in the cocktail creation is to transform everyday food into unusual, gastronomic drinks. I try to draw inspiration from dishes that I like and to highlight foods that are not traditionally used in cocktails. This way, it allows me to reconcile cooking and bartending. During my Italian culture course, I discovered Pellegrino Artusi’s textbook published in 1891; “The Science of Cooking and the Art of Eating Well”. It is in this book that the recipe for prosciutto e melone, the dish that inspired my cocktail, was first published. I named my cocktail in honor of Pellegrino Artusi: Il Pelle” –Lori Chiaradia

Duality, protest, non-conformism, all symbols at the heart of the Quebec artist Miss Me’s work, but also very present in the co-creation between her and romeo’s gin: romeo’s gin X, the anti-pink gin. For the International Women’s Day, we want to highlight 10 amazing Canadian women bartenders for whom these concepts are commonplace. They are showing us their vision of  the #girlydrinks through meaningful, creative and decadent cocktails, that can be enjoyed by both men and women. They also share their stories as women in the industry, without censorship. Pink but not what you think. For all the recipes and the interview, click here.

Ingredients

Cocktail: 

  • 2 oz of romeo’s gin X, Fat Washed infused with prosciutto
  • 1 oz of dry vermouth, cold-infused with cantaloupe seeds & peels.

Preparation: 

  • 375 ml (12.5 oz) of romeo’s gin X 
  • 250 ml (8 oz) of dry vermouth
  • 1 small cantaloupe (flesh, seeds & peels)
  • 30g of prosciutto
  • 100 ml of water
  • 2g of sugar
  • 2g of salt
  • 1 teaspoon of rice vinegar

Accessories

  • Coupe or Nick & Nora glass
  • Mixing Glass
  • Bar Spoon
  • Cocktail strainer
  • Ice
  • Small pan
  • Spatula
  • 2 Mason jars
  • Vacuum Machine 
  • Coffee filters
  • Parisian spoon
  • Tea spoon (optional)

Preparation

romeo’s gin X, fat washed with prosciutto

  • Heat 2 slices of prosciutto (about 30g) over medium heat to melt the fat and create a light coloration. 
  • Turn off the heat and allow the pan to cool.
  • Pour 375 ml of romeo’s gin X into the pan. 
  • Gently rub the bottom of the frying pan with a spatula to loosen the juices clumping at the bottom. 
  • Pour everything in a Mason jar, let infuse 24h in the fridge, then put in the freezer. 
  • When the fat has frozen on top of the mixture, filter the gin with a coffee filter.

Cold infused dry-vermouth with cantaloupe seeds and peels

  • Extract all the seeds from a small cantaloupe and take a quarter of its peel. 
  • In a Mason jar, mix the seeds, the peels and 250 ml (about 8 oz) of dry vermouth. 
  • Cold-infused, in the fridge for 24 hours.

Pickled Cantaloupe

  • Prepare the brine by mixing 100ml of water, 2g of sugar, 2g of salt and 1 teaspoon of rice vinegar. 
  • Form cantaloupe balls with a Parisian spoon.
  • Put the balls in the brine and compress them in a vacuum machine.

Cocktail: 

  • Fill a mixing glass with ice, add prosciutto fat washed gin and cantaloupe infused vermouth.
  • Stir with ice, then strain into a Nick & Nora glass or a coupe. 
  • Decorate with a ball of pickled cantaloupe, with a small tea spoon.

Meet Lori Chiaradia, a bartender from Montreal. Her cocktail creation was conceived as part of romeo's gin X 2021 campaign for International Women's Day .

Lori Chiaradia

Meet Lori Chiaradia, a bartender from Montreal. Her cocktail was conceived as part of romeo’s gin X 2021 campaign for International Women’s Day .

The watermelon makes romeo’s gin X a fruity pink gin, perfectly balanced and deliciously refreshing.

romeo’s gin x

The watermelon distillate makes romeo’s gin X a fruity gin, perfectly balanced and deliciously refreshing. A collaboration between romeo’s gin and artist Miss Me.