A sweet and savory spritz inspired by golden prairie summers.

1.5oz Brandy

.75oz Peach Cordial*

Build in glass and stir

Top with 2oz Prosecco

Top again with Honey Dill Foam*

Honey Dill is a dipping sauce that was created at Mitzi's Chicken Finger Restaurant in downtown Winnipeg while owner Shirley Eng was attempting to recreate another restaurants sauce from memory. It quickly caught on in the city, but efforts to expand distribution into other provinces weren't meet with the same enthusiasm and the sauce stayed a local favorite. In 2024, Mitzi's closure and Eng's passing cemented the sauce's legacy as an icon of hometown nostalgia for Winnipeggers who grew up during it's 45 year reign.

*To make the Honey Dill foam combine 400g of water, with 400g honey, and 36g fresh dill in a saucepan and heat on low, stirring occasionally. After 10 minutes remove from heat, and allow around 30 minutes for the mixture to cool and infuse before straining out the dill. Foam the syrup in an ISI whipper with one egg white and two charges, shaking about five times in between.

*Peach Cordial

600g Frozen Peaches

600g Sugar

600g Water

10g Citric Acid

Add ingredients to a saucepan and bring to a boil on med-high heat. Reduce heat to low and cover. Simmer for 20 minutes. At this point if you want some extra peach flavour you can quickly blend everything together before straining, but be careful not to over-blend and create a puree that's too thick for this particular drink. About 10 seconds on medium should do.