Matt's Cocktail Recipe
For this drink, I wanted to create something light and fruity, that really showcased all of the refreshing aspects of Mionetto. I decided on using clementine, honey, thyme, and apricot as my main flavours, as they all compliment Mionetto very well. I made a clementine cordial by using fresh clementine juice, 30% sugar, and 5% citric acid, which I then clarified to make sure the cocktail looked clear and elegant. I made a honey and thyme cordial, by mixing 2 parts honey, with 1 part water, and sous viding with 1% of the weight of thyme, at 60 degrees for 2 hours. I selected a brandy that had a strong apricot note, as well as being from Northern Italy, about 2 hours away from where Mionetto is made! I decided to balance the sweetness with a verjus made from chardonnay grapes, to give the cocktail a little bit of added complexity, while still keeping all of the wine flavours at the forefront. When I was experimenting, I found that throwing the cocktail really brought forward all of the complexity of the honey and brandy, and gave the cocktail a rich flavour that just couldn’t be matched by shaking.
What inspired the drink?
I've always loved the vibe of drinking sparkling wine after dinner in the summer, and so that was the first thing I thought of when brainstorming ideas for this competition! I wanted to create a cocktail for those warm summer nights where you can just relax with your friends or family and watch the sunset.
What bar do you work at?
Mother Cocktail Bar