SUMMER COCKTAIL RECIPES WITH MIRABEAU'S DRY ROSÉ GIN

Summer is finally here. At the Richard Brendon studio we’re dreaming of a summer en Provence, complete with leisurely strolls to market, seas of lavender and long evenings filled with Rosé, glorious French food, and good company. 

 

Luckily for us, and now you, Mirabeau’s collection of cocktail recipes has transported us straight to the French Riviera without us even having to leave our gardens. 

 

To find out more about Mirabeau’s Provençal offerings click here. 

 

There is hot debate in the studio over our favourite recipe, each concoction as gloriously delicious as the next.  We’ll let you decide on your own favourites, we’re learning towards all of the below!

 

To recreate the full experience for yourself, serve all in our Cocktail Collection glasses and shop Mirabeau Dry Gin here. 

 

 

Riviera Spritz 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 30ml Mirabeau Dry Gin

10ml St Germain (Elderflower Liqueur) but up this to 15 or 20ml

10ml Lemon Juice

60ml Sparkling Water

 

Method: Shake the first three ingredients together, strain into a highball and top with sparkling water.

 

We’re using our Cocktail Collection Classic Highball.

 

Pink Gimlet 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 50ml Mirabeau Dry Gin

25ml Simple Syrup 

50ml Lime Juice (1 lime)

75ml Pink Grapefruit Juice (1/2 a Grapefruit)

Crushed Ice 

 

Method: Pour all the ingredients into an ice filled cocktail shaker. Shake together and pour into the Coupe.

 

We’ve used our Cocktail Collection Classic Coupe.

 

Raspberry (Chambord) Martini 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 60ml Mirabeau Dry Gin

15ml Lillet Blanc

10ml Chambord Raspberry Liqueur

 

Method: Shake all together in an ice filled cocktail shaker the strain into a Martini Glass

 

We’ve used our Cocktail Collection Classic Martini. 

 

Myrtille

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 40ml Mirabeau Dry Gin

20ml Simple Syrup

20ml Fresh Lemon Juice

10ml Crème de Myrtille

 

Method: Shake the first three ingredients together then strain into a rocks glass filled with crushed ice. Drizzle in the Myrtille and garnish.

 

We’ve used our Cocktail Collection Star Cut Rocks.

 

 

Pink Negroni – Batch option  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 servings

 250ml Mirabeau Dry Gin

125ml Lillet Blanc

125ml Fresh lemon juice

65ml Campari

1 teaspoons bitters

 

Method: Add all to a mixing glass and stir. Strain into a carafe, or rocks glass if serving single cocktails. 

 

We’re sharing our Pink Negroni using our Cocktail Collection Small Carafe.

 

 

 

 

 

 

 

 

 

Wherever your summer daydreams take you, these cocktail delights are sure to help transport you there. We’re still debating our favourite, but thankfully, we have a whole summer ahead of us to enjoy each and every single one!

 

For more Mirabeau cocktails, discover their recipe collection here.