Everything Gourmet

Cocktail Time in Pink

It’s cocktail time with pink Mirabeau gin. Photo Courtesy Maison Mirabeau. Handout via The Gourmet Gazette

Paris, France — We all know that famous blue gin but now, there is a pretty pink nice dry gin from Provence in the south of France. The pale pink gin from the house of Mirabeau, known for its subtle rosé wines, is a perfect embodiment of the French Riviera. The sun-drenched French Rivera with its abundance of wild plants which embalm the warm and dry air of the land with its omnipresent sun shining of the bay of Saint-Tropez offering an incomparable atmosphere for creation. It is the exceptional perfume of the good earth of Provence that inspired Jeany and Stephen Cronk, the founders of the House of Mirabeau, to create this original gin with its delicate color and bouquet of flower-filled aromas, It is a sophisticated beverage and rare for distilled in small quantities.

The Dry Rosé Gin from the House of Mirabeau. Photo Courtesy Maison Mirabeau. Handout via The Gourmet Gazette

The house pays special attention to the plants —emanating from all over the world — that it uses in its gin, The heart of the gin is inspired by the Riviera with local ingredients like lemon from Menton and lavender from the Drôme. The Made in France gin is made without gluten or added sugar. This succulent gin can be enjoyed straight, with dry vermouth for a perfect martini or in a classic gin and tonic or one of your own special creations. The House of Mirabeau has been converting its estate into organic production since 2018. The ultimate goal is to regenerate the land and increase the biodiversity. Stephen Cronk, the co-founder of the House of Mirabeau, has founded an international association to support the research and observation of regenerating techniques in viticulture around the world: The Regenerative Viticulture Association.
©Trish Valicenti for The Gourmet Gazette
https://www.mirabeauwine.com/

The Dry Rosé Gin from the House of Mirabeau. Photo Courtesy Maison Mirabeau. Handout via The Gourmet Gazette

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