Nghia's Cocktail Recipe
0.75 oz Orange flavoured gin washed with olive oil
0.25 oz Aperol
0.75 oz Peach puree made with pandan leaves and honey
1 dash of peach bitters
Top up with 3 oz of Mionetto Prosecco
Orange flavoured gin fat washed with olive oil
5 oz Tanqueray Flor De Sevilla
0.5 oz extra virgin olive oil
Pour all ingredients into a bottle and shake it 4 times. Let the bottle sit in the freezer for 8 hours. Double strain to remove the fat and it’s ready to use.
Peach puree made with pandan leaves and honey
150g frozen peach
4 oz water
2.4 oz honey
7 pandan leaves
Add all ingredients into a saucepan except pandan leaves and then cook it on medium heat until the colour turns slightly orange. Add pandan leaves. Cover the saucepan and let them sit for 25 minutes on low heat. After that, remove pandan leaves and blend peach puree for 3 minutes at high speed. Strain
What inspired the drink?
La Passione Di Mionetto is a cocktail that utilizes Italian and Vietnamese ingredients, the aim is to celebrate the idea of the diversity of cultures. I chose olive oil because I find it pairs well with fruit notes in Mionetto prosecco. Orange colour and sweetness from Aperol which I believe aid to enhance delicate floral notes. To create a natural aroma to the drink I decided to go with natural ingredients like peach, honey and pandan leaves. Peach will provide a bit of sourness which will be balanced out by the sweetness of honey and the vanilla fragrance of pandan leaves. I believe this combination of natural ingredients can help the drink to achieve a rich and umami flavour. La Passione Di Mionetto is all about Mionetto’s values and characteristics, it is fresh, fruity, light, contemporary and Italian style.
What bar do you work at?
Bonjour Vietnam Bistro