To celebrate the unique flavour profile of their recently launched Dry Rosé Gin, Maison Mirabeau has partnered with leading bartenders across Australia to create unique twists on one of their signature serves – the Rosé Negroni.
For a limited time only throughout the month of August, these one-of-a-kind Negroni twists will be available to purchase at a select number of venues in Sydney, Melbourne, and Brisbane, including Cobbler Bar, Maybe Sammy, King Cross Distillery, Apollonia, Gin Palace, Pearl Diver, Cooney by XO, and Frederic.
Whether enjoyed with a touch of sweet vermouth and zesty orange peel or served with a splash of Campari and delicious strawberry juice, you will definitely be left wanting more of these Rosé inspired Negronis.
Using a 100% grape-based spirit, made from upcycled grape skins discarded in the wine-making process, Maison Mirabeau’s Dry Rosé Gin redefines the often sweet pink gin category, with a dry, yet highly aromatic style inspired by the French Riviera. Displayed in a visually captivating bottle that takes cues from the nearby Provençal capital of the perfume industry, this gin is the perfect addition to any Negroni, served at your favourite venue or made at home.
Below is a sneak peek of what you can expect this month from a few of our participating venues, or if you can’t get to one of the bars, these recipes are perfect for finessing your at-home mixology skills. Trust us, you won’t be left disappointed!
Kate Bartlett, Cobbler Bar (Brisbane)
• 30ml Mirabeau Dry Rosé Gin
• 30ml Capsicum Campari
• 30ml Tarragon Lillet Rosé
• 7ml Sugar Syrup
Method
Stir and serve down over a block of ice Garnish with a Tarragon Leaf.
Sam Wallace, Gin Palace (Melbourne)
• 35ml Mirabeau Dry Rosé Gin
• 30ml Belsazar Rose Vermouth
• 25ml Pampelle Grapefruit Aperitif
Method
Stir and serve in a rock glass with a grapefruit twist
Joey Tai, Cooney by XO (Melbourne)
• 30ml Mirabeau Dry Rosé Gin
• 10ml Marionette Mure
• 25ml Campari
• 25ml Sweet vermouth
Method
Stir to taste, strain, and serve into an old-fashioned glass with a block of ice. Garnish orange peel and kumquat & Rose infused atomizer.
Angus Payne, Pearl Diver (Melbourne)
• 30ml Mirabeau Dry Rosé Gin
• 20ml Lillet Rosé
• 20ml Campari
• 20ml Strawberry Juice
Method
Stir, serve down over a block over ice in a double old-fashioned. Top with half a strawberry.
Mirabeau Dry Rosé Gin is gluten-free with no residual sugar and made in France with carefully selected botanicals inspired by the surrounding French Riviera. It is available in Dan Murphy’s and BWS Australia-wide from $79.99.
