O Mio(netto) Babbino Caro

Mionetto Cocktail Competition

Contest Submissions

O Mio(netto) Babbino Caro

Andre Duncan's Cocktail Recipe:

Ingredients

-4oz/120ml of chilled Mionetto Prosecco.
-1.5oz/45ml of ice cold Duncan Clan Mix*.

Build in directly in a glass over a large ice cube. Garnish with a rubeckia flower. Serve with Lindt’s Orange Intense Chocolate on the side ( Best pairing ever!!!!)

*Made with: -135ml of peach infused scotch (I used Auchentoshan Bartenders Malt 02). I cooked 120ml of scotch with 100gr of fresh peach at 65 degrees for 2.5 hours and strained it. -67.5ml of freshly extracted peach juice balanced with 1.5% of its weight of malic acid. 3- 60ml of my girlfriend’s breast milk, pumped 2h after she ate 20gr of Candy Corn and a peach. Mix all ingredients, bottle and serve ice cold.

This cocktail is not meant to be recreated in bars or restaurants, it was meant to showcase creativity and this competition was a unique opportunity to do something outside of the box. Life is made of beautiful, unique moments and that cocktail embodies one of them.

What inspired the drink?

The name of the cocktail is inspired by a famous opera aria by Puccini. It tells the story of a heartbroken young woman asking for her “Petit Papa Chéri”s help. It’s a song I adore and I put it on every time feed my baby girl. I wanted to create a personal cocktail that represents both my life and my family.My daughter Bénédicte is represented by the Mionetto, since she the most important part, vibrant and the perfect canvas to create something beautiful. She is a mix of my girlfriend and I,so I had to pick ingredients that represented each of us. Karine’s DNA is litterally in the cocktail since I used her breast milk. I helped create the scotch I used (I’m actually 38.7% of the final blend). That cocktail is pure love, it is us in a glass.

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