MALIBU WATERMELON SPLASH

                                                                                                                                 

 

INGREDIENTS

50 ML - MALIBU ORIGINAL 

50 ML - WATERMELON JUICE 

15 ML - LEMON JUICE 

50 ML - SODA WATER

METHOD

1 - POUR ALL INGREDIENTS IN TO A GLASS.

2 - ADD ICE CUBE 

3 - STAIR AND GARNISH WITH WATERMELON WEDGE.

NOTE

REFRESHING FLAVOR OF WATERMELON AND LEMON. THE PERFECT DRINK TO COOL YOU DAWN ON A HOT SUMMER'S . 

MALIBU TWIST

                                                                                                                               

 

 INGREDIENTS

50 ML - MALIBU ORIGINAL 

50 ML - GRAPEFRUIT JUICE

50 ML - CRANBERRY JUICE 

METHOD

1 - POUR ALL INGREDIENTS INTO A GLASS .

2 - ADD ICE CUBES .

3 - STAIR AND GARNISH WITH GRAPEFRUIT WEDGE.

NOTE

IT TASTE LIKE A SWEET DREAM.TASTE DELICIOUS WITH FLAVOR OF CRANBERRY AND GRAPEFRUIT .

MALIU BREEZE

                                                                                                                                                                                              

INGREDIENTS

60 ML - MALIBU ORIGINAL

60 ML - CRANBERRY JUICE

60 ML - PINEAPPLE JUICE 

METHOD

POUR ALL INGREDIENTS INTO A GLASS WITH ICE  AND STAIR .

LET'S ENJOY

NOTE

MALIBU BREEZE IS SUMMERY REFRESHING PARTY COCKTAIL .

MALIBU SPRITZ

                                   

                          

                                                                                                        

INGREDIENTS

60 ML- MALIBU ORIGINAL

100 ML- SPARKLING WINE 

25 ML - SODA WATER

LIME AND MINT FOR GARNISHING

 METHOD

POUR EVERYTHING  INTO A GLASS WITH ICE

 GARNISH WITH MINT SPRIG AND LIME WHEEL.

 NOTE

THE REFRESHING NEW MALIBU SPRITZ IS A DELICIOUS COCKTAIL

BURSTING WITH FLAVOR THAT YOU CAN ENJOY IN SUMMER. 

MALIBU PINA COLADA

                                                                                       

INGREDIENTS

60 ML -  MALIBU ORIGINAL RUM 

75 ML - PINEAPPLE JUICE

25 ML - COCONUT CREAM

METHOD

1-AD ALL INGREDIENTS INTO YOUR COCKTAIL SHAKER

2-SHAKE WITH ICE

3-STRAIN OVER FRESH ICE INTO YOUR CHIL MALIBU  GLASS

4-GARNISH WITH PINEAPPLE WEDGE

GERARD BERTRAND, CHATEAU L, SPITALET RESERVE BLANC AOC

 GERARD BERTRAND, CHATEAU L, SPITALET RESERVE BLANC AOC             

    

                                                  

REGION  -    COTEAUX  DU LANGUEDOC, LA CLAPE  FRANCE

NATURE  - WHITE 

GRAPES -  ROLLE , ROUSSANE, BOURBOULENC

ABV         -  14.5%

AROMA   -  INTENSE NOSE, WITH FRUIT AND FLOWER AROMAS OF JASMINE, PEACH, PEAR, CITRUS FRUIT, PINEAPPLE, AND FRESH CUT HAY. AN EVEN DEEPER COMPLEXITY THEN REVEALS ITSELF , USUALLY WITH HINT OF VANILLA, ROASTED FLAVOURS AND CARDAMOM . 

BODY & TATE - THE PALATE COMBINES THE STRUCTURE TO DEVELOP FURTHER IN THE BOTTLE RESULTING IN GOOD ACIDITY AND LENGTH.

SUGGESTED FOOD PAIRING -  GRILLED VEAL CHOPS WITH BALSAMIC VINEGAR AND BUTTER. AS MOST OF THE COMPLEX WHITES, CHATEAU L '  HOSPITALET WINES ARE BEST SERVED WITH WHITE  MEATS, FISH AND SEA-FOOD

                                   

 

                         

GERARD BERTRAND, DOMAINE DE L' AIGLE PINOT NOIR

  GERARD BERTRAND, DOMAINE DE L' AIGLE PINOT NOIR                                         

                                          

                                                                                              

REGION - LANGUEDOC FRANCE

NATURE - RED 

GRAPE   -  PINOT NOIR

ABV        -  14%

AROMA  - FULL, FRUITY AND ELEGANT.

BODY&TASTE -  PALATE OF HERBS, FRESH, SOME TOSTE, EVEN A LITTLE STONINESS, DISTINCTIVELY PINOT. DARK PLUM, MEDIUM BODIED; GLIDES ON THE PALATE WITH BUTTRY OVERTONES INFUSING THE CHERRY.

SUGGESTED FOOD PAIRING - WHITE MEAT, STRONG CHEESES, LAMB SALMON WITH MISO  SAUCE AND ASPARAGUS.