The MioNata Prosecco Cocktail

The inspiration comes from the lush landscape of Veneto. I want my Veneto Sparkler to evoke the verdant countryside, the heady aroma of the vineyards, the exuberant colors of the earth and the effervescent sparkle of a night sky filled with stars.

3  ounces (oz) of Mionetto Prosecco D.o.c. Treviso Brut
1 ½  oz. of Strawberry Black Pepper Shrub Syrup*
½  oz. of Campari
½  oz. of freshly squeezed Pink Grapefruit Juice
Fresh Ground Black Pepper

Assemble the Strawberry Shrub Syrup, Campari, and juice in a cocktail shaker and shake well with ice.
Strain into a chilled Coupe glass (6 oz. glass).
Top up the glass with the Mionetto Prosecco D.o.c Treviso Brut.
Garnish with black pepper (2 turns of a pepper mill) and a skewered strawberry.
Lift glass to lips and drink (while thinking about how wonderful life is!)

*Strawberry Pepper Shrub Syrup
To be made several hours ahead (I know, but aren’t great things worth waiting for!)

1 cup of fresh strawberries – hulled and sliced
1 cup of pure cane sugar
2 teaspoons of coarsely ground fresh black peppercorns (I used Tellicherry
2 tablespoons of the best Balsamic Vinegar from Modena you can afford (I used a 25 year old aged)

In a bowl, add the strawberries, sugar, and pepper together. Cover and let sit several hours or overnight
Stir once or twice to bring up the sugar from the bottom. Stir and strain, discard solids. Add vinegar and it is ready to use.

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