Daniel's recette de cocktail
– 1.5 Oz cocoa nib infused Malfy gin con arancia
– 1.5 Oz Bergamot and blood orange cordial
– 0.5 Oz Averna Amaro
– 0.5 Oz Sicilian pistachio and cardamom orgeat
– 0.25 Oz Etna Sicilian bitter liqueur
– 2 drops saline solution
Top with Mionetto Prosecco, about 3 Oz
For the cocoa nib infusion in gin, use an iSi whipper and add 50g cocoa to 200ml gin – use 2 nitrogen capsules and let sit for about 15 minutes after expelling excess air. Alternatively, place the cocoa nibs with the gin in an air tight container and leave to infuse for 48 to 72 hours.
For the bergamot and blood orange cordial, zest and juice one blood orange and add 300g in weight of bergamot purée or juice, whichever you can get. Add equal parts simple syrup (300g total of 1:1 syrup) and 12g citric acid. Boil all ingredients together for about 10 minutes, then let cool. Add to a blender and blend on high for about 30 seconds. Strain into a sterilized jar and store in the fridge.
For the Sicilian pistachio and cardamom orgeat, roast 50g Sicilian pistachios until lightly fragrant. Chop half of the pistachios roughly, and grind the other half into a fine meal in a food processor or blender. Add 2 parts sugar to 1 part water (with 50g of pistachios, add 1 cup sugar to 500g water) and pistachios to a put on high heat, with 5 crushed green cardamom pods. Boil for ten minutes, then let sit for 12 hours with the lid slightly askew. Strain everything into a sterilized bottle and store in the fridge.
Qu'est-ce qui a inspiré la boisson?
I took inspiration from fresh Italian ingredients (in this case mainly Sicilian ingredients). I was inspired by one of my favourite characters from “The Princess Bride” who shouts inconceivable at every opportunity. I think when the world was less interconnected, it would have been inconceivable to have a cocktail made with a northern Italian Prosecco and a vast majority of southern Italian (Sicilian) fresh ingredients like bergamot and blood orange, along with pistachios. I think the character of the bergamot comes through very well in the cordial, while the cocktail gets its bright orange colour from the blood orange juice and zest. I wanted to create a cocktail that incorporated mostly Italian ingredients to stay true to the nature of the Mionetto brand, while also incorporating orange into the cocktail so that people know that this is made specifically with Mionetto.