Morgane's recette de cocktail
- 100ml Peach Puree
- 10 dashes of Peach Bitters
- 100ml Water
- 30g Sugar
- 5g Soy Lecithin
- 1 Gelatin Sheet
Add everything together and mix then put in a Whipping Siphon.
Candy Corn Syrup
- 1 part Candy Corn
- 1 Part Hot Water
- 1/4 part Sugar
Melt candies in the hot water then add sugar
Candy Corn Syrup with Bombay Sapphire Gin Caviar (Direct Spherification Technic).
100ml Candy Corn Syrup, 150ml Bombay Sapphire. This is the base of your caviar.
- 500ml Distilled Water
- 10g Calcium Lactate Gluconate (2% solution)
Put the water in a blender and add the calcium, then let it sit for few hours to remove the air bubbles or put it in a vacuum sealer.
- 250ml Candy Corn Syrup with Bombay Sapphire Gin
- 1.25g Sodium Alginate (2% solution)
Blend the solution with the sodium then let it sit for few hours to remove the air bubbles or put it in a vacuum sealer. Use a plastic seringue to drop the alcoholic solution bubble by bubble in the bath, creating the caviar. Then put the caviar in a bowl of clear water to stop the process of spherification
Plate up your caviar in a ramekin, your peach foam in another one then pour a cup of Mionetto Prosecco. Serve your 3 different items on a plate and let’s play with it! Salute!
Qu'est-ce qui a inspiré la boisson?
For this final of the Mionetto Cocktail Competition I wanted to get out of my comfort zone with a deconstructed, lustful and Bellini’s inspired cocktail ! My 2 main inspirations are Contrast & Texture. Contrast of simplicity and technical; Why make it difficult when you can make it simple? Mionetto Prosecco is the star here, on its purest form and that’s what I wanted to celebrate. With the peach foam technic and direct spherification I wanted to break this simplicity offering a visual and playful cocktail. 4 different textures: the “pop” of caviar, delicate foam of peaches, smooth buttery of fresh peach and of course the bubbliness of Mionetto Prosecco! Create your own way to enjoy it, L’Antitesi Di Mionetto has endless possibilities!