Mirabeau's Dry Rosé Gin

Mirabeau's Dry Rosé Gin

Taking inspiration from the abundance of botanicals found along the French Riviera, Mirabeau's Dry Rosé Gin redefines the normally sugary pink gin category, with a dry, yet highly aromatic style. Bottled in a beautiful unique gin bottle, Mirabeau's Dry Rosé Gin is distilled with a touch of its much-loved Rosé wine. It makes a delicious Mediterranean G&T and delectable cocktails, including pink versions of some of the classics, such as Rosé Negronis and Rosé Gin Martinis. 




STARS HOLLOW - a spiced apple gin punch

Ingredients :

750 ml Spiced Apple Juice

150 ml Mirabeau Rosé Gin

Some Grated Nutmeg


For the Spiced Apple Juice:

2 Cloves

2 Crushed Cardamom pods

2 Star Anise

Juniper Berries,

peel of 1 Orange

peel of 1 Lemon




  • Make the Spiced Apple Juice by simmering the apple juice and spices together gently for two minutes.
  • Add the Mirabeau Rosé Gin with spices in a pan.
  • Serve in glass half pint tankards and garnish with slices of apple, cinnamon sticks and a dusting of nutmeg.





Ingredients :

45ml Mirabeau Dry Rosé Gin
15ml Rosso Vermouth 

30ml Lemon Juice
30ml Festive Syrup
Sparkling Water to top or for a Mirabeau spin use La Folie 

For the Festive Sugar Syrup:
Add a bit of festive spirit to your syrup. The recipe uses equal amounts of water to sugar and honey, and you can easily double the recipe. If you want a thicker syrup, use a little less water. Play with the spices for your perfect mix and remember this will come together over night.

200gms Sugar – Golden Caster gives a nice glow but is granulated or use Demerara for a rich colour and deeper flavour
50ml Honey
250ml Water
2 Cinnamon Sticks
1 tbsp Freshly Grated Ginger
2 Allspice berries
1 Whole clove
Orange Zest and slices from a quarter of an orange


  • Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar.
  • Turn the heat off once the syrup has come to a simmer. Do not boil.
  • Cover and leave the syrup to infuse until cool.
  • Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.
  • Shake all the ingredients and strain into an ice filled Collins glass. Garnish with cranberries or pomegranate seeds and a sprig of Rosemary


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