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Christina Eglin

Prato Winter Park

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Working at a restaurant like Prato allows us to have access to the same fresh and seasonal ingredients that the chefs use. This helps me and my team of mixologists create great balanced craft cocktails. A recent favorite was the “Melone Picante.” Making fresh watermelon juice was the start of this delicious cocktail, which is balanced out with a dash of habañero bitters for a spicy finish. 


Melone Picante
1.25 ounces Nolet’s Gin
1 lemon wedge, squeezed
0.75 ounces Canton Ginger Liqueur
1 ounce fresh watermelon juice (adding simple syrup to taste)
3 dashes habañero bitters

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