Cinnamon Royale with La Folie by Mirabeau Wine a Rosé Cocktail

Holidays and milestones are great reasons to celebrate, and a terrific time to shake up the routine with a pink-hued aperitif.

Charlie Bullen at Mirabeau Wine asks, “Now who doesn’t love a great cocktail?”

Rosé lovers around the world are now enjoying the delicious pink stuff all year round, but wouldn’t it be great if there were more rosé cocktails. Well why not impress all your family and friends with this delicious and festive cocktail using Mirabeau’s La Folie bubbles to really celebrate in style. The recipe is below.

Cinnamon Royale with La Folie Rosé Cocktail

This is an easy cocktail, but oh so festive for any special occasion. Make the sugar syrup in advance so you can create this sweet aperitif for Valentines, a wedding toast, Christmas or any good reason.

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Prep Time 10

Total Time 40

Course Drinks

Cuisine French, Provencal

Servings People

Ingredients

1 bottle Mirabeau La Folie sparkling rosé
350 ml Sugar
350 ml Water
2-3 cinnamon sticks
2-4 per glass Frozen Berries preferably blackberries or blackcurrants

Instructions

To make the cinnamon sugar syrup: simply add equal measures of sugar and hot water (not boiling) into a pan and stir until all the sugar is dissolved.
Add the cinnamon sticks and simmer gently for 10 minutes to give the infusion a good boost.
Pour the liquid and cinnamon sticks into an empty bottle, and let it cool (approx 30 minutes). The liquid will turn a lovely golden hue and smell like Christmas.
Next, take your berries out of the freezer and leave in a bowl to defrost while you find your champagne flutes.
Our Cinnamon Royales are created the glass. Pour a generous dash (15ml or 1/2oz) of the cinnamon sugar syrup into the flute and top it up with Mirabeau La Folie sparkling rosé – easy!
To garnish, spoon your blackberry or chosen berry with a little juice into the flute and let the fun begin.

Notes

If possible make the cinnamon sugar syrup in advance so you do not need to worry about cooling time. In any case, allow the cinnamon sugar syrup to cool completely.

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Tags:Cocktails,Rosé,Wine

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Cinnamon Royale with La Folie by Mirabeau Wine a Rosé Cocktail