Gin Pasta

The vodka pasta trend of the 70’s has made somewhat of a comeback in recent years so we thought it would be nice to try a Gin pasta using our Mirabeau Dry Gin. It’s made using botanicals inspired by Provence and the French Riviera so really lends itself to cooking. This uses the base of “Cacio e Pepe” but adding olives and lemons from Provence to pull it all together.

Great fun, easy and full of rich flavours, balanced out by the gin. Winter’s coming hard and fast now so this should warm your cockles and just proves that Rosé is perfectly at home in the winter too!


  • 200g fat spaghetti or fettucine
  • 75ml Mirabeau Dry Gin
  • 200g Pecorino, finely grated
  • 2 tsp freshly cracked black pepper
  • Juice of ½ a lemon
  • 80g mixed olives
  • Small handful of parsley


Start by preparing all your ingredients as once the pasta’s cooked you’re pretty much ready to mix your ingredients and plate up. Cook the pasta in salted water according to the directions on the pack until “Al Dente”. You want little resistance in the pasta but not crunchy or chewy! Reserve half the pasta cooking water and drain the rest.

In a pan, add the cheese and pepper with the gin and a little of the boiling pasta water little by little. You want a nice loose paste, nothing too sloppy. Once you’re happy with the consistency add the pasta, olives and parsley and toss. At this point it’s important to taste, feel free to add more Gin, a little squeeze of lemon, salt or even more pepper.

Time to serve up with a glass of Mirabeau Classic which will cut through all that cheese but stand up to the black pepper too.

Bon appétit !

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