ByBrunante Robert

Sherbrooke, QC


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Brunante's Cocktail Recipe

.5 oz bacon fat washed orange liqueur.*
1 oz freshly pressed mandarin juice.
1 dash of lemon squeez.
1 egg white.
Dry shake + wet shake
Pour into a Nick & Nora glass, previously decorated with a toast’s crumbs square.
Top with Mionetto Prosecco.
Salt cured egg yolk** grated in a circle shape on top.
Garnish with salty butter powder, fresh grounded pepper and a bacon stick on the side.
*Cook the bacon, filter the fat using a cheesecloth, mixt the fat to the orange liqueur, leave on low heat for a few minutes, put in the freezer a few hour, and remove the fat on top.
**Store the egg yolk in a mixture of salt and sugar for about 1 week in the refrigerator, rinse the extra salt / sugar, put in the oven at low temperature for about 1 hour.

What inspired the drink?

I wanted to create a unifying and warm cocktail, two words that come to mind when I think of Italian culture. It was then that I thought of the family brunches that brought me happiness and warmth when I was younger and thus I wanted to convey this feeling to my cocktail. A classic and simple brunch, with meat, eggs, breads, fresh fruits, all lengthened with prosecco, which, with its orange juice, reminds us of a must-have for brunch, mimosa.

What bar do you work at?

Restaurant Boefish

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