If you’re planning on catching up with friends to soak up the sun and share tales from your family Christmas, we have some delicious recipes for you to try and the perfect cocktails to compliment the dishes.

Using botanicals inspired by those found in the surrounding French Riviera, Mirabeau’s Dry Rosé Gin redefines the normally sugary pink gin category, with a dry, yet highly aromatic, style. The dryness of the gin makes for the perfect spirit to match the summery flavours we all know and love in Australia.

From light entrées to more decadent dessert dishes, with perfectly paired cocktails, these recipes ideal for summer and to help ease back into work!

Entrée – Tomato and Burrata Salad with Lavender Dressing

Ingredients (serves 2)

· 2 balls of burrata
· 450g mixed heritage tomatoes
· 100g raspberries
· Salt
· pepper
For the lavender dressing:

· 1 heaped tbsp honey
· 3 tbsp olive oil
· 1 plump garlic clove, peeled and finely chopped
· 1/4 tsp dried lavender
· 2 tsp red wine vinegar

Heat the olive oil, garlic, lavender, and honey in a small pan. Heat for 1 minute then add the red wine vinegar. Set aside to cool down.
Slice or chop the tomatoes into bite-sized chunks. Arrange on a plate with the burrata alongside. Drizzle with the dressing and tear the raspberries over the top.
We recommend serving this starter dish alongside the Gin Elderflower and A picture containing indoor, table, dining table, several

2 shot Mirabeau Dry Rosé Gin
1-2 shot of elderflower cordial
Topped up with Mirabeau La Folie Sparkling Rosé
2 x sprigs of rosemary to serve

Ensure that all of the ingredients are as chilled as possible. Add elderflower cordial, followed by Mirabeau Dry Gin, topped up with Mirabeau La Folie and a sprig of rosemary.

Main – Crab and Tarragon Tagliatelle

Ingredients (serves 2)

· 200g tagliatelle
· 3 tbsp olive oil, plus extra to drizzle
· 2 shallots, finely chopped
· 1 garlic clove, minced
· Splash of rosé
· 200g white crab meat
· Large handful of tarragon, chopped with a few leaves reserved for garnishing.
· 1 tsp chilli flakes
· Zest and juice of 1⁄2 lemon


1. Cook the tagliatelle according to the packet’s instructions and drain, reserving a cup of the cooking water (I used fresh egg tagliatelle, so this only took a couple of minutes).
2. Heat the olive oil in a frying pan and add the shallots, cooking gently for about 3 minutes until translucent, but not browned.
3. Add the chopped garlic and cook for a further 30 seconds before adding a splash of rosé. Let the alcohol sizzle away and then add the drained tagliatelle, along with a little of the pasta cooking water.
4. Remove from the heat and stir through the crab, chopped tarragon, chilli flakes, lemon zest and juice. Toss everything together, garnishing with a few extra tarragon leaves and a drizzle of olive oil.

A great cocktail to pair with this pasta dish is a Sun Cocktail, as the zingy freshness of lemon will act as the perfect complement to the crab.

Serves 2
For the mimosa syrup:

· 4 cups Mimosa Blossom
· 500ml Water
· Juice of a Lemon
· 500g Sugar
For the cocktail:

· 60ml Mirabeau Dry Rosé Gin
· 60ml Mimosa Syrup
· 20ml Lemon Juice
· Sparkling Water

Dessert – Pink Lady Apple and Salted Carmel Tiramisu in a Jar

Ingredients (4-6 servings)

For the salted caramel sauce:
· 50g sugar
· 3 tbsp water
· 50g salted butter
· 200g double cream
For the tiramisu:
· 50g sugar + 30g
· 30g butter
· 3 eggs (yolks and whites separated)
· 300g mascarpone
· 3 Pink Lady apples
· 12 to 15 shortbreads


Prepare the salted caramel sauce: heat sugar and water in a saucepan over medium heat (no stirring needed). When the mixture takes a nice amber colour, remove the saucepan from the heat. Add the salted butter in small pieces until melted, then the cream. Place back on the heat and bring to a boil for about 5 minutes, until homogeneous. Transfer into a bowl and keep aside to cool. It will thicken while cooling.

Peel and core the apples then dice them. Place in a pan with the butter and cook until golden. Add 30g sugar and cook until the apples are soft and caramelised (about 15 minutes), stirring occasionally. You might need to add a couple of tbsp of water if the apple and caramel stick to the pan too much. Once cooked, leave to cool.

In a bowl, whisk together the egg yolks with the remaining sugar until the mixture whitens. Add the mascarpone and whisk until homogeneous. Beat the egg whites with a pinch of salt until stiff and incorporate them gently into the egg mixture.

Take 4 large clean jars (or 6 smaller ones), and place some crumbled shortbread at the bottom. Add 1 tbsp of salted caramel sauce, a layer of caramelised apples, and a layer of the mascarpone mixture, and repeat. Finish with some salted caramel sauce on the top. Close the jars and leave them to rest in the fridge for at least two hours before serving. Et voilà!
Finally, to end the night, we recommend pairing this dessert with a ‘Three Botanicals’ Gin Cocktail.


· 50ml – Mirabeau Rosé Gin
· 20ml – fresh lemon juice
· 10ml – rose syrup (Sirop de Rose de Mai if you can)
· A hint of Grenadine
· 100ml – soda water
· A sprig of rosemary (gently bruised to release the aromas) mixed with a twist of lemon to oil the glass

1. Take a long glass and moisten the rim with the fragrant rosemary and twist of lemon.
2. Shake the Mirabeau Rosé Gin, fresh lemon juice, rose syrup and Grenadine together in an ice-filled shaker.
3. Strain into the ice-filled glass and top with soda water.
4. Garnish with the rosemary, lemon twist, and some sprigs of thyme.
Mirabeau Dry Rosé Gin is gluten-free, 100% naturally flavoured with no residual sugar, and made in France with carefully selected botanicals. It is available in Dan Murphy’s and BWS Australia-wide, RRP $79.99.

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