4 Festive Cocktails

Get into the festive spirit (pun intended!) with this collection of delicious cocktails featuring our Dry Gin or our sparkling rosé La Folie! From our take on the classic Eggnog to this decadent and delightful Grapefruit and Sage Fizz, there’s something for everyone. So put a little Christmas music on and start shaking!

Mistletoe Martini

Grapefruit and Sage Gin Fizz

Mirabeau Festive Fizz

Mirabeau Gin Egg Nog

Mistletoe Martini

Ingredients

  • 60ml Mirabeau Dry Gin
  • 15ml Chambord Raspberry Liquer
  • 15ml Cointreau Orange Liquer
  • Juice of a lime

Method

Shake together all the ingredients in an ice filled cocktail shaker and strain into a chilled Martini glass. Garnish with raspberries, rosemary or candy canes.

Grapefruit and Sage Gin Fizz

Ingredients

For the cocktail:

  • 90ml pink grapefruit juice
  • 45ml sage simple syrup
  • Dash of Angostura bitters
  • 90ml Mirabeau La Folie Sparkling Rosé
  • 25ml Mirabeau Dry Gin
  • Fresh sage leaves

For the sage syrup:

  • 250ml sugar
  • 250ml water
  • 2 bunches of fresh sage leaves

Method

Prepare the sage syrup:
Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds more. Then remove the saucepan from the heat and set it aside to cool. Once the simple syrup has cooled to room temperature, remove and discard the sage. Transfer the simple syrup to a clean re-sealable container and store it in your refrigerator until you are ready to use it.

Prepare the cocktail:
Vigorously shake the grapefruit juice, sage syrup, Mirabeau Dry Gin and 2-3 dashes of bitters in a shaker with ice. Strain into a glass with fresh ice. Top with the La Folie. Garnish with fresh sage leaves and serve immediately.

Mirabeau Festive Fizz

Ingredients

  • 45ml Mirabeau Dry Gin
  • 15ml Salers Gentiane Liquer
  • 30ml lemon juice
  • 30ml Festive Sugar Syrup
  • Sparkling water to top-up

Method

Shake all the ingredients and strain into an ice filled Collins glass. Garnish with cranberries or pomegranate seeds and a sprig of rosemary.

Mirabeau Gin Egg Nog (hot/cold)

Ingredients

Method

For the Cold Version

Mix all the ingredients in a cocktail shaker and shake vigorously to get the air going. Then add some ice and repeat. After this double shake serve over ice in a glass rimmed with sugar and a hint of cinnamon. Grate some nutmeg over the top and garnish with a cinnamon stick.

For the Warm Version

Shake all the ingredients to thoroughly mix them. Then gently warm through, be careful not to get the egg too warm, and serve in a mini tankard. Garnish with grated nutmeg and a cinnamon stick.

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.

Ingredients

  • 200g sugar – granulated Golden Caster gives a nice glow, or use Demerara for a rich colour and deeper flavour
  • 50ml honey
  • 250ml water
  • 2 cinnamon sticks
  • 1 tbsp freshly grated ginger – if like me you can’t get enough ginger add extra!
  • 2 Allspice berries
  • 1 whole clove
  • Orange zest
  • 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.

Notre gamme