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Chris's Cocktail Recipe
3oz. Mionetto Prosecco
1.5oz. Montenegro Amaro
0.75oz. yuzu juice
0.5oz. sesame orgeat*
3 drops truffle salt tincture**
Garnish: Black Edible Paint***
Glass: Flute
Method: garnish glass. Add all ingredients (except for Mionetto Prosecco) into shaker tin. Shake for about 10 seconds. Double strain into glass. Add Prosecco. Gentle stir.
*Sesame Orgeat = 500g sugar, 500g water, 100g sesame seeds, 1 tsp Sesame Oil. Sous vide at 60°C for 1hour. Fine mesh strain when finished. Let cool. Refrigerate for up to 1 month.
**Truffle salt tincture = 1pipette truffle oil, 1 tsp salt, 3oz. neutral spirit (ideally high proof such as Everclear). Put in jar, cover, and shake to combine. Let sit in cool, dark place for 2 days. Agitate occasionally.
4oz. simple syrup, 1/2 demitasse (or espresso) spoon black food colouring, 1 demitasse agar agar. Simmer for 10 minutes. Let cool in fridge for ~20 minutes. Check on until desired hardness. Warning: I found variance with results of times in fridge so I recommend checking on the product occasionally. For this cocktail, I wanted the paint to look similar to an oil paint, leaving it a bit lighter.
What inspired the drink?
One, I was inspired by Hattori Hanzo, a Japanese sword maker, from the Quentin Tarantino film, "Kill Bill". This sword maker is based on a real person and during the film, while crafting a sword, Hattori Hanzo eloquently discusses the importance of precision, balance and emulates the beauty and artistic nature of his craft. Similarly, cocktails require these elements in creating and executing a drink.
Two, Mionetto Prosecco inspired this cocktail, both in design of bottle and taste, inspired the look, (mouth)feel, and flavours for this cocktail.
This combination of ingredients indigenous to Japan with the prosecco and amaro from Italy offers bright, umami flavours that match sipping Mionetto. Lastly, the combination resulted in a beautifully orange cocktail with black edible paint to symbolize the beautifully designed Mionetto Prosecco bottle.
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