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Cocktail Hack: What to do with Leftover Rosé?

In the unlikely event of leftover rosé in your fridge, we have some great recipes!

These rosé ice cubes are the perfect addition to a summer cocktail or to cool down your rosé during a hot summer day without watering it down. They look so pretty too. Continue reading here for details on Mirabeau Wine and Pink Gin. The recipe below is super easy, a fun summer (or any season) trick for dressing up your cocktails.

Cocktail Hack leftover Rosé Make Ice Cubs

Rosé Ice Cubes for Cocktails

Maison Mirabeau Wine
Make these ice cubes with leftover rosé and keep them in your freezer until it's time to mix up your cocktails/
Prep Time 5 minutes
Freezing time (ice cubes) 8 hours
Total Time 8 hours 5 minutes
Course Cocktails, Drinks
Cuisine French
Servings 12 Cubes


For the Ice Cubes:

  • a selection of Edible Garnishes See Notes
  • Leftover Rosé Wine

For the Gin Cocktail:

  • 25 ml Mirabeau Dry Rosé Gin
  • 15 ml Simple Syrup
  • 15 ml Grapefruit Juice
  • 15 ml Lime Juice


Prepare your ice cubes:

  • Place your edible garnishes in an ice cube tray. Cover with leftover rosé wine. Freeze overnight.

Prepare your cocktail:

  • Fill a shaker with ice. Add the Mirabeau Dry Rosé Gin, simple syrup, grapefruit, and lime juice. Shake well.
  • Remove the ice cubes from the tray and carefully place them in a glass. They won’t be extremely solid because of the alcohol.
  • Pour the cocktail over.


The garnishes are really a personal choice and are determined by the cocktail flavours you plan to mix. Good options are thin citrus slices (orange, lemon, lime or mandarin), rose buds, thyme, rosemary, culinary lavender, or even coffee beans.
Keyword Cocktails, Gin
Tried this recipe?Let us know how it was!

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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.

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