SanGaïa

The cocktail

"This cocktail is a true ode to the Spanish atmosphere that borders our vineyard and its sunny traditions, an invitation to a taste journey between land and sea. It is my enchanting interpretation of sangria, married with an unequaled sweetness. This nectar pays homage to my grandfather, originally from Spain and a winemaker at the Terre des Templiers cellar, whose memory combines strength and tenderness despite an apparent harshness. Imagine a captivating sangria, exalted by raspberry bursts and orange zest, worked with a subtle touch of acidity for a perfect balance. It is crowned with a gourmet foam so delicious that it invites you to savor it with a teaspoon so as not to lose anything. A summer dream in a glass, not to be missed!" signed Julien du Whateuteu!

RECIPE

In a shaker , add ice cubes and pour in:

6 cl of Banyuls Traditional Gaïa
2.5 cl of Chambord Liqueur / raspberry liqueur
3 cl of yellow lemon
5 raspberries
2.5 cl of Cointreau
4 cl of egg white

Shake the shaker for a few seconds and pour into a glass.

Raise your Banyuls
In the cocktail rank

When the world of wine, wise and authentic, meets the universe of mixology, a fiery trend that extends from the bar to the home.
In the cellar, our cellar master works with particular attention to balance when making a wine, vintage after vintage. In mixology too, the creation of a cocktail owes its success to a perfect balance. The alliance of these two French skills therefore seemed obvious!

In order to elevate our Banyuls to the rank of cocktails, Julien Rivière, manager of Whateuteu , a cocktail and burger bar, has managed to enhance our Banyuls Traditionnel vintage by highlighting its subtlety, thus finding the perfect harmony for a tasting of aromas in symbiosis. Our Banyuls vintage is then revealed in a different light through this elegant cocktail recipe, full of freshness and liveliness.