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Cocktail to Make a Gin and Rosé Grape Fizz

With warmer weather on the way, it’s time to start getting creative with our cocktails. Thai basil syrup is the perfect addition to this drink that everyone will love. Prepare the syrup at least three hours before serving for the best flavour! The refreshing combination of rosé grape juice and gin is pretty close to our roots at Maison Mirabeau, and we hope you like it.

Cocktail Gin Grape Fizz

Gin Grape Fizz Cocktail

Maison Mirabeau Wine
Gin and rosé grape juice lifted with a fresh basil and lime juice hit makes a refreshing cocktail.
Prep Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 5 minutes
Course Drinks
Cuisine French
Servings 1 Drink


  • 1.5 oz Mirabeau Dry Rosé Gin 60ml
  • 1.3 oz Mixed grape juice
  • .67 oz Thai basil syrup
  • .5 oz Lime juice
  • top up with Sparkling water


  • Shake the Mirabeau Dry Rosé Gin, grape juice, syrup and lime juice together. Double strain into a rocks glass and top with sparkling water. Add a wedge of lime for a garnish.

Recipe for Thai Basil Syrup:

  • Dissolve a cup of white sugar in a cup of water. Bring the solution to a boiling point, add a good handful of Thai basil leaves and immediately remove it from the heat.
  • Let the basil steep in the sugar solution for at least three hours – longer if you want a fuller flavour and short for a more subtle hint. Bottle and store in a fridge until you need it. The syrup will last roughly a week if you don’t drink it all beforehand!
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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