"From the first sip, it's explosive! The creaminess of the pear nectar embraces the tangy notes of the hibiscus flowers. From this autumnal symbiosis springs a comforting freshness. Holy schiste, how good it is!"

RECIPE

In a shaker , add ice cubes and pour in:

• 1.5cl of jasmine syrup
• 3cl of pear nectar
• 1cl of squeezed lemon juice
• 4cl of Banyuls Blanc Fontaulé
• 3 sheets of mint

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

Raise your Banyuls
Among the cocktails

When the world of wine, wise and authentic, meets the world 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 producing a wine, vintage after vintage. In mixology too, the creation of a cocktail depends on a perfect balance. The combination of these two French know-how therefore seemed obvious!

In order to elevate our Banyuls to the rank of cocktails, Matthieu Dagues, mixologist better known as “Le Bec Verseur” at the wheel of his courier converted into a bar, was able to sublimate our natural sweet Banyuls wines by highlighting their subtlety, finding thus the perfect harmony for a tasting of aromas in symbiosis. Our Banyuls vintages are then revealed in another light through 6 elegant, comforting cocktail recipes that are both fresh and lively.