Cocktails are certainly making a come-back as evidenced by the rash of swank speakeasies and clandestine bars that have opened in the last year. Taking advantage of this trend, a number of wine producers are creating cocktail recipes, which include one or more of their wines.
Mionetto USA recently held a competition for the best cocktail creation starring their Mionetto Prosecco Brut (for a related story, please see my previous article). Hosted at Death & Co on Tuesday afternoon, the three finalists mixed their drinks for the judges and other event guests.
In addition, Death & Co. had created their own signature cocktails featuring the sparkling wine: the Summer Royale and La Contessa, which were also served at the event.
Before tasting any of the cocktails, I expected them to taste more like dolled up mimosas than cocktails, but my expectations were unfounded. I didn't get a chance to taste the La Contessa, but the Summer Royale, made with Beefeater Gin, grapefruit juice, raspberry syrup and Mionetto Prosecco, was really lovely. It was sweet, but finished dry, preventing it from becoming too cloying.
Of the contestents' entries, I made a few notes as I tasted them:
Mionetto Luau - smells vaguely of suntan lotion thanks to its use of coconut rum; pineapple puree is a very nice touch
Mionetini - very citrus in flavor, slightly off-dry
Morning Sunrise - surprisingly dry, good aromas, most fizz of the three
And the winner is...Stacey Ballis and her Mionetini.
All three of these were very enjoyable and would be a perfect drink for a summer's day, especially if the weather ever decides to act like summer this year. I've listed the recipes below.
Too lazy to make your own cocktails? On Saturday, June 20 from 5:00pm-7:00pm the Brooklyn branch of Greene Grape (765 Fulton Street, Fort Greene) will be tasting cocktails made with St~Germain elderflower liqueur and Prosecco rosé from Italy. Free!
1 oz premium vodka
1 oz Elderflower Liqueur
1/2 oz fresh lemon juice
1/2 oz pineapple juice
For rim of glass:
1 T lemon juice
1 T sugar in the raw
1 t grains of paradise, ground - NB: I think this is difficult to find, so you can omit
For Float:
1 T Mionetto Brut
Fill shaker with ice, and shake all ingredients well.
Dip rim of martini glass in lemon juice and then in the combined sugar and grains of paradise.
Strain cocktail into glass and float 1 T Mionetto Brut on the top for extra fizz.
1/2 oz coconut rum
Mionetto Prosecco
Pour 1 oz of pineapple puree into a martini glass. Add 1/2 oz coconut rum to glass. Fill remainder of martini glass with Mionetto Prosecco. Enjoy!
MORNING SUNRISE - Third Place
Created by Nela Cowen, Cyril, OK
INGREDIENTS:
2 parts Mionetto's Prosecco Brut
1 part Tropical Juice
ice
PREPARATION:
Pour all ingredients in glass and stir.
Comments
i don't get the midwest/east coast. vodka is a wasted ingredient - adding zero flavor. st. germain and coconut rum? how uninspired - unless nina infused the rum herself w/ real coconut. and prosecco and juice? that's not a cocktail. here's a complex, refreshing cocktail w/ character:
The Stoya Fizz
* 4 oz. Prosecco
* 1 oz. Bourbon
* 1/2 oz. Apricot Liqueur
* 1/2 oz. Grand Marnier
* 1/4 oz. Maple Syrup
* 3/4 oz. Freshly Squeezed Lemon Juice
* 2 dashes Peychaud's bitters
from S.F. w/ love...
you had to be from S.F. only an a88hole like you wouldn't respect the craft of others always full of them selves that's why they do not win any competition because of theis"complexity" that is bull
here is a recipe for you
2 oz of Respect
1 1/2 oz Humbleness
1/2 diplomacy
serve straight up maybe it can get to your system quickly
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