Pizzaiolo à la Mionetto

ByBrunante Robert

Sherbrooke, QC

hedoniste_cocktail

The Recipe Watch Video

Brunante's Cocktail Recipe

4 cherry tomatoes cut in a half.
1 oz of olive oil fat washed tomatoe flavoured vodka (I put some tomatoe flavoured vodka into some olive oil for two days and put it in the freezer, collect the alcool part and strain it.)
An oregano branch.
2 bar spoon of caper brine for a salty note.
4 drops of balsamic reduction for the sweetness and acidity.
Crush all the ingredients with a muddler, add ice and shake it.
Double strain into an old fashioned glass with a big ice cube.
Pour approxymately 1,5 – 2 oz of Mionetto Prosecco and mixt it.
Top with a mozzarella fresca espuma (I put the mozzarella in a little bit of warm milk, add gelatin and mozzarella water, mixt it in a blender, triple strain it with a cheese cloth and put it in a siphon).
Garnish with tomatoes and basil.
Cheers!

What inspired the drink?

I really like the combination of Prosecco and pizza so why not make a cocktail out of this successful regional combination! Besides, it may sound cliché, but when you think of typical Italian cuisine, most people will think of pizza! (or pasta, but that will be a project for another year ;) ) I believe that drinking pizza should be a dream for everyone and it's now possible with this original recipe, made from ingredients that easy to find at the grocery store! I like to make the art of making impressive cocktails accessible to everyone! Cheers!

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