In recent years, prosecco has begun to track alongside Champagne in global sales, thanks in great part to its affordability (a good bottle is often half the cost of a comparable Champagne). Produced in Italy’s northeastern regions of Veneto and Friuli employing a different (and less costly) “tank” method than Champagne, it’s now become a more ubiquitous presence far outside the boot. And not just as an aperitif to be enjoyed on its own. Justin Noel, a partner in New York’s Sweetwater Social, 1534, and Goldbar, who moonlights as a master mixologist for Mionetto, is eager to reimagine prosecco as an essential cocktail ingredient. “People often utilize it as an afterthought, but I wanted to think about how we could create drinks where you can actually taste the prosecco,” he says. Noel did extensive blind tasting of the Mionetto lineup to familiarize himself with the diversity of the products, finding their Brut had notes of yeast, apricot, and grapefruit; while the organic prosecco was redolent with elderflower, sour apple, and honey. Noel’s focus on prosecco-driven cocktails is in step with what he calls a move towards “sessionable drinking,” which he defines as lower ABV drinks enjoyed over a couple of hours. Here, recipes for two of his current favorite cocktails. “In both, prosecco is not just background noise, but part of the conversation,” he adds.
ITALIAN HONEYSUCKLE
1 jalapeño slice
.5oz fresh lime juice
.5oz honey syrup (mix equal parts honey and water)
1oz blanco tequila
1oz Mionetto Prestige Organic Prosecco DOC Extra Dry
jalapeño slice, for garnish
Lightly muddle jalapeño slice and lime juice in a mixing glass. Add honey syrup and tequila and shake. Strain into a glass with prosecco. Garnish with jalapeño slice.
PALOMA ROYALE
.5oz simple syrup
.5oz fresh lime juice
1oz fresh grapefruit juice
1.5oz reposado tequila
2oz Mionetto Prestige Gran Rosé
lime wedge, for garnish
Shake simple syrup, lime juice, grapefruit juice, and tequila in a mixing glass with ice. Strain into a glass over fresh ice. Add Gran Rose. Garnish with lime wedge.
