Greg's Cocktail Recipe
Peach Simple Syrup:
• ½ cup of granulated Sugar
• ½ cup of water
• 2 peaches
Dice peaches and combine all ingredients in a pot. Bring to a simmer over low heat. Once sugar has dissolved remove from heat and cover for 1 hour. Strain, bottle, and refrigerate syrup.
• 1 tbsp peach syrup
• A few dashes of orange bitters
• 1 tbsp citric acid
• 1 tbsp baking Soda
• 1 tsp orange food colouring powder
• ½ cup icing sugar
• ½ cup granulated sugar
Tool: 1 inch bath bomb mold
– Combine all drying ingredients into a mixing bowl, mix well to remove any clumps, add in wet ingredients, and stir vigorously until you have a kinetic sand consistency. Use mold to shape mixture and set aside for 2-3 hours for bombs to dry.
To Assemble: Mionetto Bomba Bellini
• 6 oz Mionetto Prosecco
• 1 Bellini Bomba
• Garnish 2-3 peach wedges
In a white wine glass add peach wedges and 6 oz of Mionetto Prosecco. Drop Bomba into cocktail as soon as it is served. in the Bellini bomb as this cocktail turns into a bubbly experience for you and your loved ones to enjoy.
What inspired the drink?
I am very excited to share with you my submission for the Fourth Annual Mionetto Cocktail competition. I made The Mionetto Bellini Bomba to be a feast not just for the taste buds, but also the eyes and ears. A mini burst of joy to celebrate things going back to normal and finally being able to toast with friends over the most important meal of the week ...Brunch.
Assembly is simple, just drop a bomba into a glass of Mionetto and watch it bubble, foam, and fizz as your cocktail transforms into that iconic Mionetto orange colour before your very eyes, Saluti!
What bar do you work at?