Muscat révolution

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#Muscatrevolution

You’ve certainly heard about Muscat de Beaumes de Venise, a dessert wine or an aperitif emblematic of Provence.

The food and wine pairings are numerous, from foie gras to dessert, blue-veined cheeses and Asiatic cuisine.  We like to use it to make interesting cocktails too.

Discover and enjoy the #Muscatrevolution! Here are some recipes to try out! Send us yours!

  1. Muscat & Tonic

    1. 8 cl of Muscat de Beaumes de Venise white Xavier Vignon
    2. 8 cl of your favourite Tonic (opt for  a reduced sugar Tonic)

    Take a tall glass, add 6 ice cubes, the Muscat, the Tonic, and then garnish it with herbs and fruit of your own personal choice:  a few sprigs of mint, juicy raspberries, fragrant strawberries cut into julienne strips …

  2. B-Kawai by Sébastien Rouvière

    • 8 cl of Muscat de Beaumes de Venise white Xavier Vignon
    • 2 cl of Bacardi Carta Blanca
    • 1/2 Chinese pear
    • 4 Cardamom pods
    • 1/2 lime
    • A thin slice of Chinese pear to decorate

    With a pestle, crush the Cardamom grains in the bottom of a cocktail shaker and then ½ Chinese pear. Add the Muscat and the Bacardi and the juice of half a lime, and then a few ice cubes. Shake vigorously then strain into a whisky glass. Decorate with a slice of Chinese pear.

  3. Pink Devil by Sébastien Rouvière

    • 8 cl of Beaumes de Venise rosé Domaine de Beaumalric
    • 2 cl of  Tanqueray gin
    • 1 cl rose flavouring
    • 1cm fresh ginger
    • 2 cl egg white
    • 5 drops of absinthe extract
    • 1 star anise and  1/2 Tonka bean to decorate
    • 1/2 lime

  4. Xavier Sour by Patrik Jdeidani (Sweden)

    • 5 cl of Muscat de Beaumes De Venise Xavier Vignon
    • 3.5 cl lemon juice
    • 2 cl of sugar syrup

    Add all the ingredients to the cocktail shaker and shake up with the ice.

    Strain into a frosted cocktail glass.
    Add lemon zest to decorate.

  5. Time To Smile by Patrik Jdeidani (Sweden)

    1. 5 cl of Muscat de Beaumes De Venise Xavier Vignon
    2. 10 cl of iced tea flavoured with hibiscus

    Put the ice into a large wine glass, add the Muscat and the iced tea, stir gently and decorate with rose petals and a straw.

  6. Paradise Swing by Patrik Jdeidani (Sweden)

    1. 50 cl of Muscat de Beaumes De Venise Xavier Vignon
    2. 10 cl Fentiman’s Dandelion & Burdock

    Put the ice into a large wine glass, add the rest of the ingredients, stir gently and decorate with the zest of a lime and a straw.