Peaches & Cream (Candy) Corn Fizz
Yvonne Langen's Cocktail Recipe:
1 1/2 oz chamomile-infused rye
3/4 oz lemon juice
1 oz peach thyme candy corn syrup
1 oz heavy cream
1 egg white
3 dashes orange bitters
3 oz Mionetto prosecco
Chocolate-dipped peach slice, for garnish
Add all ingredients except Mionetto Prosecco to a cocktail shaker and dry shake. Add ice, shake hard for 30 seconds.
Strain into a fizz glass. Top with Mionetto Prosecco.
Garnish with chocolate-dipped peach slice on a cocktail pick. Serve with a straw.
Peach Candy Corn Thyme Syrup
2 peaches, thinly sliced
1/4 cup candy corn dust*
1/2 cup sugar
6 sprigs fresh thyme
2 tbsp lemon juice
*Freeze 1/2 cup candy corn for at least 20 minutes and then pulverize into dust with a spice grinder.
Add peach slices to a glass, microwave-safe bowl. Top with 1/4 cup candy corn dust, sugar, thyme, and then lemon juice. Do not stir.
Tightly cover with two layers of cling wrap - ensuring no gaps to trap the steam. Microwave on high for 5 minutes.
Carefully remove from microwave and peel back the cling wrap (avoiding the steam).
Strain through fine-mesh sieve into a clean bowl. Add 1/3 cup boiling water and stir well. Cool to room temperature.
What inspired the drink?
With my Peaches & Cream (Candy) Corn Fizz, I wanted to celebrate the rich history of Mionetto Prosecco and highlight the stone fruit palate and aromatic notes of honey. To honour the more than a century of excellence in wine-making, I wanted to put the Mionetto to work in a spin on a classic cocktail that has enjoyed similar staying power. The Ramos Gin Fizz was created in 1888, just one year after master wine-maker Francesco Mionetto brought his talent for creating beautiful wine from the rolling hills of Valdobbiadene. To better compliment the flavour profile of Mionetto, I've replaced gin with a chamomile-infused rye, created a peach candy corn thyme syrup, and replaced soda water with the star ingredient, Mionetto.