jaillance cocktails

Discover the Maison Jaillance cocktails for spring and summer

Confined in the spring? We have cocktails from Maison Jaillance that you can make at home, and even mocktails! To discover.

Jaillance presents exclusive recipes: two mocktails, four cocktails and a poptail. To enjoy its sparkling wines in an original way!

 

Mocktails

A selection of non-alcoholic cocktails.

 

Athènes mon amour

jaillance cocktail

INGREDIENTS

4 basil leaves

1 sprig of rosemary

15 ml lemon

60 ml sparkling water with mastiqua

90 ml of Bulles de Muscat Jaillance

RECIPE

1. Pour the lemon, basil leaves and sparkling water into a long drink glass.

2. Gently squeeze the ingredients with a pestle to extract the flavours of the basil.

3. Fill the glass with ice cubes.

4. Gently pour in the Bulles de Muscat Jaillance, stir gently 3 to 4 times.

5. Decorate with the rosemary sprig.

 

Sweet Dreams

jaillance cocktail

INGREDIENTS

1 dried rose bud

30 ml bissap juice

20 ml lime juice

20 ml egg white

90 ml of Bulles de Muscat Jaillance

 

RECIPE / MOCKTAIL MADE WITH A SHAKER

1. Pour all the ingredients into a shaker, except the Bubbles of Muscat Jaillance.

2. Stir vigorously without ice cubes to whisk the egg white until stiff.

3. Add ice cubes to the shaker and stir.

4. Pour the contents into a shot glass and strain through a strainer.

5. Top the mocktail with the Bulles de Muscat Jaillance.

6. Decorate the mocktail with the dried rosebud.

 

The cocktails

 

Gentleman’s Cup

cocktail

INGREDIENTS

1 nice mint head

15 ml lemon

20 ml vodka

50 ml mandarin soda / bergamot soda

6 drops of Peychaud’s bitter

60 ml Clairette de Die Tradition Jaillance

 

RECIPE

1. Pour the vodka and lemon into a long drink glass, stir with a mixing spoon.

2. Fill the glass with ice cubes then pour the Clairette de Die Tradition Jaillance and the mandarin bergamot soda.

3. Stir gently with the spoon, add a few drops of Peychaud’s bitter.

4. Decorate with a nice mint head.

 

Swamp Of Love

jaillance cocktails

INGREDIENTS

A sprig of peppermint

10 ml fresh grapefruit juice

30 ml fresh lemon juice

10 ml goji berry liqueur

10 ml Italian bitter

20 ml fair gin

90 ml of Saumur Brut Jaillance

 

RECIPE

1. Pour all the ingredients, except the Brut Jaillance, directly into a high ball glass. Stir for a few seconds.

2. Add the ice cubes to the glass.

3. Pour the Saumur Brut Jaillance directly into the glass.

4. Stir gently.

5. Lightly tap the mint sprig in your hand (to extract the scent) then place it on top of the glass with a slice of grapefruit.

 

Sans sulfites vibes

jaillance cocktails

INGREDIENTS

1 slice of green chilli pepper

30ml of fresh raw beet juice (made by centrifuge or juice extractor)

20ml of cinnamon sugar syrup*

20ml fresh lemon juice

30ml agricultural rum

45ml Clairette de Die Flore Jaillance

 

RECIPE / COCKTAIL MADE WITH A SHAKER

*Infuse 2 sticks of cinnamon in 500ml of boiling water, start cold, bring to a boil and let infuse 5min off the heat. Remove the sticks and add 500g of caster sugar.

1. Crush the slice of chilli in the shaker.

2. Add the beet juice, cinnamon syrup*, lemon juice and rum.

3. Add ice cubes to the shaker, then stir vigorously.

4. Pour the contents into a wine glass and strain through a strainer.

5. Add the Clairette de Die Flore Jaillance with a few ice cubes.

6. Stir lightly to homogenize the flavours.

 

Zeste exotique

jaillance cocktail

INGREDIENTS

½ vanilla bean

20ml fresh grapefruit juice

15ml fresh lemon juice

30ml vodka

20ml of triple sec

45ml of Crémant de Die Jaillance

RECIPE / COCKTAIL MADE WITH A SHAKER

1. Cut a vanilla bean in half and open it lengthwise.

2. Remove the pulp, add it to the grapefruit juice, lemon juice, vodka and triple sec.

3. Add ice cubes and stir vigorously.

4. Pour the contents into a Highball glass, strain through a strainer and add the Crémant de Die Jaillance.

5. Stir lightly to homogenise the flavours.

 

 

The Poptail

jaillance cocktail

Sublime ananas

INGREDIENTS

100g fresh pineapple

2 tablespoons powdered sugar

1 plain yoghurt

4 cardamom seeds

100ml of Clairette de Die Jaillance

POPTAIL MADE WITH BLENDER

1. Combine all the ingredients together in a blender, blend until smooth and homogeneous.

2. If there are any pieces left, strain the contents of the blender.

3. Add ice cubes to the shaker, then stir vigorously.

4. Pour the solution into soft ice moulds and place in the freezer for 24 hours.

 

Don’t drink and drive. Enjoy responsibly.