The Summer Of Mionetto Prosecco
This has been a summer of Prosecco for us here at Refined Society HQ.
It started with a trip to Italy this spring, where the Aperol spritz is as much a part of daily life as brushing teeth. We brought our fondness for the spritz home and it’s become our go-to summer cocktail. Easy, refreshing, fun. Of course, we started experimenting with the spritz. Let’s try Campari instead of Aperol. What can we do with cucumber, lime, basil, watermelon? The variations are endless and fun, and Prosecco is always the anchor that brings it together. There are many lovely Proseccos on the market, but Mionetto is always the one we reach for first. Dry, refreshing, crisp, with just the right touches of fruity and floral. Sipping or crafting cocktails, we haven’t found an occasion where Mionetto didn’t fit in perfectly. And, this summer, here in Canada, we’ve been able to get the 200ml bottles of Mionetto, which are perfect if you need small amounts to mix cocktails or it’s just two of you enjoying a sip at the end of the day.
Going further down the path of cocktail creation, we are excited to be involved in a collaboration between Mionetto and four of Canada’s coolest craft cocktailists. Each created a cocktail recipe using Mionetto as the key ingredient, and they are all fantastic. But don’t take our word for it, find out for yourself. Here are the recipes, for your pleasure.
Margarita Spritz Recipe:
2 oz Mini Mionetto Prosecco (200 ml)
1 oz blanco tequila
4 oz limeade juice
Add ingredients into a glass over ice.
Garnish with a dehydrated orange wheel.
Fizzy Peach Sparkler Recipe:
1 bottle of Mionetto Prosecco (200 ml)
2 cups of freshly brewed black tea
1/4 cup of honey (or to taste)
1/2 cup of peach nectar
Peach slices dipped in sugar for garnish (or peach candy rings)
Brew black tea and cool to room temperature.
In a pitcher, add tea, peach nectar, and honey until dissolved.
Slowly pour Mionetto Prosecco into the pitcher and gently stir.
Serve in a Collins glass filled with ice and garnish with a peach candy ring.
Raspberry Spritz Recipe:
1oz (30ml) Raspberry liqueur
0.75oz (22ml) Lillet
Add Ice to Glass
Top off with Mionetto Prosecco (200 ml)
Prairie 75 Recipe:
1 oz good quality Prairie-made gin
½ oz good Amaro quality
2 TBSP rhubarb compote (or preserve)
3-4 oz Mionetto Prosecco (200 ml)
2 dashes of rhubarb bitters
1 rhubarb stalk shaving, for garnish (use a vegetable peeler to attain this garnish)
Place gin, amaro and rhubarb compote in a cocktail shaker.
Fill with ice, cover and shake vigorously for approximately 15-20 seconds.
Double strain into a coupe glass and top with Mionetto Prosecco.
Finish with rhubarb bitters and garnish with rhubarb stalk shaving.