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

Thyme

Method:

 

• 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.

 

 

FESTIVE SPRITZ

 

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

Method:

• 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