À la Mionetto

ByDaphnee Vary Deshaies

Montreal, QC


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Daphnee's Cocktail Recipe

120ml Mionetto prosecco
30ml vanilla infused Grand Marnier*
15ml salted brown butter fatwashed brandy*
15ml fresh passion fruit pulp
20ml fresh lemon juice

Method: pour all ingredients except Mionetto in a shaker filled with ice. Shake vigorously. Add Mionetto. Fine strain into a sparkling wine glass.
Garnish: brushed orange rich syrup*

*salted brown butter fatwashed brandy: Make brown butter with salted butter. Add 150g. of salted brown butter to 300g. of brandy. Let it sit in the freezer for 24 hours, and fine strain it.
*vanilla infused Grand Marnier: Put 2 vanilla sticks in a bottle. Infuse for 24 hours and strain it out.
*Orange zest rich syrup: Zest an orange. Juice the orange. Weight it out and add twice that weight of sugar with a little bit of pectin. Bring to a boil, let it simmer for 5 minutes, strain it et voilà.

What inspired the drink?

I called my cocktail À la Mionetto because to me, the land of prosecco is more than a terroir. It’s a style, it’s a moment. It’s when you sit down and decide to enjoy yourself and the ones around you. It’s an important moment, but it’s also unpretentious. Mionetto represents more than a brand. It comes with history, it’s carries its legacy, but down the line, drinking it doesn’t have to be so serious. It’s fun. It’s light. It’s bubbly.

That’s how I decided to create my cocktail. Contrasts between high acidity, energetic, intense, vibrant and fun notes of the passion fruit, lemon and orange, mixed with serious, more complex, all grape based distillates to pair with Mionetto, that carry sweet notes of vanilla, hazelnuts and salted butter.

The result is a cocktail that highlights the flavor profile of Mionetto and embodies the spirit of Mionetto:

It’s fun.
It’s energetic.
It’s elegant.
It’s complex.
And it’s delicious.

What bar do you work at?

A5 Hospitality

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