Spring is here and summer will be following soon, so it’s a good idea to get around the very simple Frosé, the champagne cocktail which has been all the rage around Sydney these past few months. It’s also a nice way to jump on board the ever-growing love of rosé that is sweeping the country, so to help we’ve tapped France’s famous Maison Mumm champagne house for one of the recipes they’ll be debuting at the Melbourne Cup Carnical as part of their Summer Series of cocktails. You’ll be able to find this recipe, and a few others, in the Club de la Plage marquee theme that will be popping up at the carnival, seeing as G.H Mumm is once again the official champagne to the race that stops the nation.
Mumm Rosé, which is the number rosé champagne sold nationally, isn’t at all hard to get ones hands on so grab a bottle and get to making this very, very simple cocktail, which is driven by the champagne’s notes of strawberry, cherry, redcurrant, and vanilla.
G.H Mumm Frosé
Ingredients
- 125ml Mumm Rosé Champagne
- 1 scoop of Rosé Sorbet (strawberry, lychee, pink grapefruit & Mumm Rosé sorbet)
- Gold leaf foil
Method
- Add 1 scoop of sorbet to a Waterford Crystal Lismore Essence champagne saucer
- Top with Mumm Rosé Champagne
- Garnish with a sheet of gold leaf
Not able to make it down to the carnival this year? If you’re in Sydney when the big race is on don’t forget to check out our top picks for Melbourne Cup events.
For more on Mumm’s presence at the Melbourne Cup Carnival this year click HERE
Recipe and image supplied.
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