Nicholas Tzaferis: Winner of the Fourth Annual Mionetto Cocktail Competition

Nicholas Tzaferis from Kelowna, B.C. blew judges away with his “Mionetto Delight” in the final round of the fourth annual Mionetto cocktail competition. After competing against bartenders and mixologists from across the country, Nicholas was among the top 10 finalists selected to move on to the final, mystery box round of the competition. With only eight minutes to create a unique cocktail featuring Mionetto, Nicholas also had to ensure he used at least one of three mystery ingredients to impress the judges. 

Nicholas’s main source of inspiration was his mother and her holiday baking. With apricot jam being one of the mystery ingredients, Nicholas was reminded of his childhood when his mother used to bake her signature “Meringue Delight” cookies for him every holiday season. His mother’s cookies were a delicious combination of nuts, dried fruit, chocolate, and leftover meringue from family gatherings. 

The “Meringue Delight” is infused with pistachio, almond, and cacao nibs to signify the nuttiness and chocolatey flavor of the holiday cookie. The apricot represents the dried fruit element, while the foam mimics the light and fluffy meringue texture. Combined with the “dry fruity effervescence” of Mionetto Prosecco, Nicholas’s “Mionetto Delight” is beyond delightful. 

Nicholas is originally from Quebec and has been in the bartending industry for fifteen years. He started off as a Starbucks Barista, then worked at an Italian Bistro where he would assist with bartending at night. Over time, he developed a significant interest in spirits and mixology. 

Nicholas now works in Kelowna at a Latin American restaurant called Cantina del Centro. After moving from Quebec in 2017, Nicholas was exposed to a different bartending community. “The cocktail scene in Kelowna is very concentrated in the downtown area so everyone is very close,” he explained. “We all compete in different competitions and support one another throughout the whole process.” 

Try making Nicholas’s “Meringue Delight” recipe yourself using the following recipe:

• 3oz Mionetto Prosecco
• 2oz Pistachio, Almond and Cacao Nib Infused Flattened Mionetto
• 4 Dashes Citric Acid Solution
• .75oz Simple Syrup
• 3 Drops of Saline Solution

Top with Mionetto/Apricot Foam!