Mirabeau Cocktails

Table OF CONTENTS Painted Desert Rosé

Many Moons Flamingo Fizz Two Way Rosé Sloflo Swizzle Hell’s Hinges The Crosstown Classic The Lady’s Slipper Cherry Blossom Rickey Pendennis Club The Tabebuia Trumpet Valenti Negroni Fleur-de-lis Lady Liberty Rhinestone Cowgirl

Many Moons

Fleur-de-lis

Hell’s Hinges

Lady Liberty

Valenti Negroni

Painted Desert Rose

Slowflo Swizzle

The Lady Slipper

PAINTED DESERT ROSE by Katie Campbell, Spirits Specialist, WA

INGREDIENTS 1 oz

Mirabeau Riviera Gin Nardini Bitter Aperitivo

½ oz ¾ oz ½ oz

fresh lime juice prickly pear syrup aromatic bitters Tajín seasoning

2 dashes

Garnish

lime

DIRECTIONS 1. Sprinkle Tajín in a shallow dish. Moisten rim of a Collins glass, then dip into the Tajín seasoning. 2. Combine all ingredients in a cocktail shaker with ice and shake to combine. 3. Strain over fresh ice in a Collins glass with Tajin rim.

MANY MOONS by Blanca Sanchez, Spirits Specialist, Southern CA

INGREDIENTS

1 ¼ oz

Mirabeau Riviera Gin Nardini Bitter Aperitivo

¼ oz ½ oz ½ oz ¼ oz ¼ oz

lemon juice

hibiscus syrup

falernum

orgeat

Garnish

orange twist

DIRECTIONS

1. Combine all ingredients in a cocktail shaker with ice and shake to combine. 2. Strain over fresh crushed ice in a Collins glass and garnish with an orange twist.

FLAMINGO FIZZ by Meghan Balser, Spirits Specialist, Southern CA

INGREDIENTS

1 ½ oz

Mirabeau Riviera Gin

½ oz ½ oz 1/4 oz

fresh lemon juice hibiscus syrup

Gabriel Boudier Mango Liqueur sparkling rosé wine club soda

Garnish

orange disk

DIRECTIONS

1. Combine all ingredients except sparkling wine and club soda in a cocktail shaker with ice and shake to combine.

2. Strain over fresh ice in a wine glass.

3. Top with half sparkling wine and half club soda. Garnish with orange disk.

TWO WAY ROSÉ by Meghan McCaskill, Spirits Specialist, North FL

INGREDIENTS

1 oz ½ oz ¾ oz ¾ oz 1 oz

Mirabeau Riviera Gin

Greenbar Hibiscus Liqueur

strawberry syrup

lemon juice

sparkling rosé wine

Garnish Garnish

strawberry slice

mint sprig

DIRECTIONS

1. Combine all ingredients except sparkling wine in a cocktail shaker with ice and shake to combine.

2. Strain over fresh ice sphere in a wine glass.

3. Top with sparkling wine. Garnish with strawberry slice and mint spring.

SLOFLO SWIZZLE by Damon Roseberry, Spirits Specialists, FL

INGREDIENTS

1 ½ oz

Mirabeau Riviera Gin

1 oz 1 oz ¾ oz ¾ oz

pineapple juice

lime juice

hibiscus syrup

Nardini Bitter Chinato

Garnish

dehydrated pineapple flower

DIRECTIONS

1. Combine all ingredients except Nardini in a Collins glass over crushed ice and stir to combine. 2. Float Nardini Bitter Chinato. Garnish with dehydrated pineapple flower.

HELL’S HINGES by Jayce McConnell, Spirits Specialist, GA Coast/SC

INGREDIENTS

1 ½ oz 1 tbsp

Mirabeau Riviera Gin

pepper jelly lemon juice

¾ oz ½ oz

Greenbar Ginger Liqueur ginger beer

Garnish

mint sprig

DIRECTIONS

1. Combine all ingredients except ginger beer in a cocktail shaker with ice and shake until very cold.

2. Strain over fresh ice in a Collins glass or Mule mug.

3. Top with ginger beer. Garnish with mint spring.

THE CROSSTOWN CLASSIC by Jacob Leyba, Spirits Specialist, IL/WI

INGREDIENTS

1 ½ oz

Mirabeau Riviera Gin Brovo Orange Curacao

½ oz ¾ oz ½ oz

lemon juice

Gabriel Boudier Creme de Framboises egg white

Garnish

cherry

DIRECTIONS

1. Separate egg white into a shaker. Add remaining ingredients, seal and shake vigorously without ice for 15 seconds. Open shaker, add ice, close shaker and shake until chilled and diluted. 2. Strain into a chilled cocktail glass. Garnish with cherry.

THE LADY’S SLIPPER by Pablo Madrigal Valdes, Spirits Specialist, IL/MN

INGREDIENTS

2 oz ½ oz ½ oz

Mirabeau Riviera Gin

Mancino Sakura Vermouth Mancino Secco Vermouth

1 dash

Scrappy’s Black Lemon Bitters orchid or other edible pick flower

DIRECTIONS

1. Combine all ingredients in a mixing glass with ice and stir until well chilled and diluted. 2. Strain into a chilled coupe or martini glass. Garnish with orchid.

CHERRY BLOSSOM RICKEY by Dan Searing, Spirits Specialist, WDC/MD

INGREDIENTS

1½ oz ½ oz ½ oz*

Mirabeau Riviera Gin

lime juice

cherry syrup (reduce depending on sweetness) sparkling water

Garnish

lime wedge

DIRECTIONS

1. Combine all ingredients except sparkling water in Collins glass. Stir to combine. 2. Add ice and top with sparkling water. Garnish with lime wedge.

PENDENNIS CLUB by Troy Bayless, Spirits Specialist, Northern CA

INGREDIENTS

2 oz ¾ oz ½ oz ½ oz

Mirabeau Riviera Gin

lime juice

apricot liquor simple syrup

3 dashes

Peychaud’s bitters

DIRECTIONS

1. Combine all ingredients in a cocktail shaker with ice and shake to combine. 2. Double strain into a chilled coup glass or Nick and Nora glass.

THE TABEBUIA TRUMPET by Pablo Madrigal Valdes, Spirits Specialist, IL INGREDIENTS

11/2 oz

Mirabeau Riviera Gin BroVo Pink Vermouth

1 oz 3/4 oz 1/2 oz

lemon juice

Rose Petal Syrup or Raspberry syrup with a dash of rose water

1

egg white

Garnish

raspberries and dry rose petals

DIRECTIONS

1. Add all ingredients to a cocktail shaker and shake vigorously without ice. Add ice and shake vigorously again until chilled and diluted.

2. Strain into a coupe.

3. Garnish with fresh raspberries or dry rose petals.

VALENTI NEGRONI by Damon Roseberry, Spirits Specialist, FL

INGREDIENTS

1 oz ½ oz ½ oz ¼ oz

Arbikie Strawberry Vodka Mirabeau Riviera Gin Nardini Bitter Aperitivo

Argiolas Tremontis Limonsardo Liqueur

¾ oz

Cocchi Americano Rosa

Garnish

Lemon twist and strawberry slice

DIRECTIONS

1. Add all ingredients to a rocks glass.

2. Add a large ice cube and stir.

3. Garnish with a thin lemon twist and heart sharped strawberry slice on top of ice cube.

BLUSHING BRIDE by Katie Campbell, Spirits Specialist, WA

INGREDIENTS

1 oz ½ oz ¾ oz ¼ oz

Mirabeau Riviera Gin

BroVo Vodka

BroVo Pink Rose Vermouth

BroVo Rose Geranium Lemon zest and twist

Garnish

DIRECTIONS

1. Add all ingredients to a rocks glass.

2. Add a large ice cube and stir.

3. Garnish with a thin lemon twist and heart sharped strawberry slice on top of ice cube.

FLEUR DE LIS by Katie Campbell, Spirits Specialist, WA

INGREDIENTS

1½ oz

Mirabeau Riviera Gin Poli Honey Liqueur

½ oz ½ oz ¼ oz

lemon juice

Gabriel Boudier Crème de Violette Mirabeau Le Folie Sparkling Rosé

Garnish

edible flower petals

DIRECTIONS 1. Combine all ingredients except sparkling wine in a cocktail shaker with ice and shake to combine.

2. Strain into a chilled flute.

3. Top with sparkling wine.

4. Garnish with edible flower petals.

LADY LIBERTY by Alex Liew, Spirits Specialist, NY

INGREDIENTS

2 oz ½ oz ¾ oz ½ oz

Mirabeau Riviera Gin

Poli Camomila

yuzu juice

simple syrup egg whites bitters

DIRECTIONS

1. Combine all ingredients except bitters in a cocktail shaker with ice and shake to combine.

2. Double strain into a coup glass.

3. Garnish with bitters.

RHINESTONE COWGIRL by Pablo Madrigal Valdes, Spirits Specialist, IL

INGREDIENTS

2 oz 1 oz 1/2 oz 1/2 oz

Mirabeau gin

grapefruit juice, freshly squeezed

simple syrup

egg white or aquafaba (optional)

Garnish

pink edible glitter

DIRECTIONS

1. Add all ingredients to a cocktail shaker and shake vigorously without ice. Add ice and shake vigorously again until chilled and diluted.

2. Double strain into a coup glass.

3. Garnish with bitters.w

NOTES

© Selected and imported by Winebow Inc., New York, NY