Winter Sun Cocktail

A delicate taste of winter on the Riviera.

Mimosa is one of the very best things in winter in the South of France. From mid-January until March, its fluffy and golden flowers bloom across the Var and the French Riviera like thousands of little suns, brightening even the gloomiest winter day.
While its scent is naturally very strong, it becomes really subtle when used for cooking.
Make sure to use wild mimosa as the one you get from the florist is usually treated. Only use the flowers as the branches and leaves aren’t edible.

Mimosa Cocktail with Mirabeau Dry Rosé Gin


Serves 1

For the mimosa syrup:

  • 2 cups Mimosa Blossom
  • 250ml Water
  • Juice of a Lemon
  • 250g Sugar

For the cocktail:

  • 30ml Mirabeau Dry Rosé Gin
  • 30ml Mimosa Syrup
  • 10ml Lemon Juice
  • Sparkling Water

Mimosa Cocktail with Mirabeau Dry Rosé Gin


Prepare the syrup:
Mix vigorously the Mimosa Blossom, Water and Lemon juice and leave them to macerate overnight.
The next morning, drain the liquid squeezing the blossom as dry as possible. Dissolve the sugar in the brilliant yellow liquid – a bit of heat speeds the process.

Prepare the cocktail:
Shake together in an ice filled shaker the Mirabeau Dry Rosé Gin, Mimosa Syrup and Lemon Juice.
Fill a tall glass with ice and pour in the mix, top with Sparkling Water.
Garnish with fresh Mimosa sprigs, of course!

Mimosa Cocktail with Mirabeau Dry Rosé Gin

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