Peel the outer green layer of the watermelon rind and discard.

Cut the watermelon rind into 1-inch cubes.

Reserve the pink watermelon flesh for another use.

Combine apple cider vinegar, sugar, water, salt, cinnamon sticks, peppercorns, bay leaf, chili pepper flakes, cloves, and coriander seeds in a medium saucepan.

Bring the mixture to a boil.

Add watermelon rind to the boiling mixture.

Return to a boil and cook for 10 minutes, stirring occasionally.

Remove from heat and place a heatproof plate on top of the rind to keep it submerged as the mixture cools to room temperature.

Transfer the entire mixture to an airtight container.

Refrigerate for at least 2 days and up to 2 weeks.

Combine vodka and sliced ginger in an airtight container.

Let stand in a cool, dark place for 5 to 14 days, according to desired spiciness.

Strain the infused vodka into an airtight container.

Store the infused vodka at room temperature for up to 6 months.

Combine Ginger Infused Vodka and dry vermouth in a mixing glass.

Fill the mixing glass two-thirds full with ice.

Stir until well chilled, about 20 seconds.

Strain into a small wine glass or coupe.

Top with chilled Prosecco.

Garnish with pickled watermelon rind.