Mionetto Dorado

ByJustin Dziadyk

Calgary, AB


The Recipe Watch Video

Justin's Cocktail Recipe

-1/2oz Pisco Abba
-1/2oz Granadilla Syrup**
-1/4oz Freshly Pressed Golden Berry Juice
-1/4oz Freshly Squeezed Orange Juice
-3oz Mionetto Prosecco
-4 Drops Ms. Betters Pineapple Star Anise Bitters
-2 Sprays Of Atomized Absinthe
-Garnish With Orange Peel

-Add all ingredients (excluding Mionetto, bitters and Absinthe) to a shaker and shake until sufficiently chilled. Double strain into a chilled flute glass.
-Top off with Mionetto Prosecco.
-Add 4 drops of Ms. Betters Pineapple Star Anise Bitters
-Spray with atomized Absinthe
-Garnish with a long oblique orange twist

**For Granadilla Syrup:
-1 cup granadilla pulp
-1/2 cup water
-1/4 cup sugar (more to taste)
-Add all ingredients to a blender and blend until smooth
-Pour mixture through a nut milk bag and squeeze to assist liquid through
-Transfer mixture to a container and chill in fridge until needed

What inspired the drink?

Mionetto Dorado (English: Golden Mionetto) was a drink created to bolster the pre-existing characteristics of freshness, acidity, and fruit forward aroma associated with Mionetto with similar yet unique pairings. The template of the classic French 75 cocktail allows the Mionetto to shine while adding the additional complexity of golden berries, granadilla and Pisco. These Peruvian based ingredients present a very fruit forward profile while simultaneously preserving acidity and balance but with a more mild approach than the classic ingredients of gin and lemon. The drink is then finished off with Ms. Betters Pineapple Star Anise Bitters to formulate an enticing fruity yet complex aroma. The atomized absinthe is then used to marry the characteristic compounds of the nightshade golden berries and the glera grapes of the Mionetto Prosecco. Garnished with an oblique orange twist the drink closely resembles the orange sash of the Mionetto bottle itself.

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