CANTARELLE GIN DE PROVENCE

A floral and fruity gin, made with Provence grapes, and distilled with the traditional craftmanship based on an ancestral know-how within the Domain of Cantarelle.

A selection of five 100% natural aromas: juniper berries, limetree flowers, grapefruit, bitter orange peels and coriander, giving birth to an incredibly aromatic, floral and fruity gin.

Medals in 2020

Cantarelle Gin de Provence won four medals in 2020 at the most prestigious international contests.

Tasting experience

Cantarelle Gin de Provence can be enjoyed dry, on the rocks or as a cocktail.

Colours

Enamel white, pure and transparent.

Nose

Floral notes of limetree flowers and teas, elegant veil of grapefruit, fine and long, with hints of bitter orange.

Palate

Soft, balanced, a great openness with a smooth texture. Great harmony between juniper berries and grapefruit. A delicate first approach with a long-lasting feeling.

RECIPE

Alcohol

The basis of Cantarelle Gin de Provence is a wine alcohol obtained from the distillation of Provence grapes.

Aromas

Cantarelle Gin de Provence is made from 100% natural ingredients, botanicals, and fresh fruits.

A subtle mix of juniper berries, limetree flowers, grapefruit, bitter orange peels and coriander.

Degree of alcohol

40% alc./vol.

Elaboration

Macerations

The botanicals, as well as the fruits, once cut, are put in big maceration bags, then infused in a mix of wine alcohol obtained from Provence grapes and pure water. This stage lasts 15 days and it permits to extract the aromas.

Distillation

The macerate is obtained once the maceration bags containing the ingredients have been removed. It is distillated in the Charentais pot still within the Distillery of Cantarelle, similar to those used for cognacs.

An essential step, the distillation is realised under the watchful eye of the master distiller, Olivier Blanc, who has been an expert in exceptionnal spirits for decades.

The reduction process

Lastly, pure water is slowly added to the distillate obtained to reduce the degree of alcohol to 40% vol. The gin is then put to rest for several weeks in order to let the aromas express themselves before the bottling process.

OUR COCKTAILS

CANTARELLE GIN & TONIC

INGREDIENTS

Cantarelle Gin de Provence

4.5 cl

Grapefruit

Fresh basil

5 leaves

Rosemary

1 sprig

Tonic Water

15 cl

YOU WILL NEED

1 wine glass or a large balloon glass for the Gin & Tonic

1 jigger

1 peeler

1 cocktail spoon

HOW TO MAKE

1. Put some basil leaves and a sprig of rosemary in a wine glass.

2. Pour 4.5 cl of Gin onto the herbs.

3. Fill the glass with a generous amount of ice cubes.

4. Using a peeler, remove the zest of a pink grapefruit.

5. Don’t press too firmly to avoid releasing the bitterness of the pith.

6. Juice the grapefruit on the edge of the glass by squeezing the zest.

7. Finish by adding the Tonic. Stir together and your Gin & Tonic is ready!

PETITE FAIBLESSE

INGREDIENTS

Cantarelle Gin de Provence

5 cl

Pressed grapefruit juice

1.5 cl

Sugar syrup

1.5 cl

Sparkling water

Free

Lavender

1 sprig

YOU WILL NEED

1 Highball-type glass

1 jigger

1 cocktail spoon

HOW TO MAKE

1. Pour the fresh grapefruit juice into the glass.

2. Add the sugar syrup* and gin.

3. Fill the glass to the top with ice cubes.

4. Pour in sparkling water up to the brim.

5. Stir together, making sure to reach the bottom of the glass.

6. Decorate your cocktail with a large segment of grapefruit and sprig of lavender.

*To make the sugar syrup, bring equal amounts of water and caster sugar to the boil, remove from the heat when the mixture is boiling, stir and leave to cool. Keep the syrup fresh in a sealed glass bottle.

RIVIERA

INGREDIENTS

Cantarelle Gin de Provence

5 cl

Lemon juice

1.5 cl

Lavender sugar

2 teaspoons

Strawberries and seasonal fruits

A few pieces

Tonic Water

15 cl

YOU WILL NEED

1 Old Fashioned-type glass

1 jigger

1 mortar

1 cocktail spoon

HOW TO MAKE

1. Cut the fresh fruit into pieces and put them at the bottom of your Old Fashioned glass.

2. Add the pressed lemon juice and lavender sugar*.

3. Grind using a mortar within the glass itself to crush the fruit and release the juices.

4. Fill the glass with a generous amount of ice cubes. You must fill the glass well so that the ice melts less quickly, thus avoiding ‘drowning’ the cocktail.

5. You can then enjoy it at your own pace! Pour the gin directly onto the ice cubes.

6. Stir together using a mixing spoon to bind the fruit, lemon, sugar and alcohol together well.

7. Top up with a bit of crushed ice.

8. Decorate your cocktail with fresh fruit and a glacé cherry.

*To make the lavender sugar, add lavender seeds to a bowl of caster sugar, seal it, mix it all together and leave for a few days. The aroma of the lavender will permeate the sugar. The flavoured sugar can be kept for as long as you wish!

MADAM

INGREDIENTS

Cantarelle Gin de Provence

5 cl

Pressed lemon juice

1.5 cl

Pink berry sugar syrup

1.5 cl

YOU WILL NEED

1 small coupe glass, preferably chilled in the fridge overnight

1 jigger

1 shaker

1 cocktail spoon

HOW TO PREPARE THE GLASS

Take your coupe out of the fridge and rub a segment of grapefruit around the rim of the glass.

Dust a mixture of caster sugar and pink berries*, which have been crushed with a mortar, on the inside of the glass. The grapefruit juice on the inside of the glass will stick to the sugar to form a flavoured frosting.

HOW TO MAKE

1. Pour the fresh pressed lemon juice into the lower part of a shaker.

2. Add the pink berry sugar syrup and Gin.

3. Fill the shaker with ice cubes and tightly secure the top part.

4. Shake vigorously for about fifteen seconds. Pour the mixture into your glass, filtering it with a fine cocktail strainer. The coupe should not contain any pieces of ice.

CANTARELLE GIN & TONIC

INGREDIENTS

Cantarelle Gin de Provence
4.5 cl
Grapefruit
1
Fresh basil
5 leaves
Rosemary
1 sprig
Tonic Water
15 cl

YOU WILL NEED

1 wine glass or a large balloon glass for the Gin & Tonic
1 jigger
1 peeler
1 cocktail spoon

HOW TO MAKE

1. Put some basil leaves and a sprig of rosemary in a wine glass.
2. Pour 4.5 cl of Gin onto the herbs.
3. Fill the glass with a generous amount of ice cubes.
4. Using a peeler, remove the zest of a pink grapefruit.
5. Don’t press too firmly to avoid releasing the bitterness of the pith.
6. Juice the grapefruit on the edge of the glass by squeezing the zest.
7. Finish by adding the Tonic. Stir together and your Gin & Tonic is ready!
PETITE FAIBLESSE

INGREDIENTS

Cantarelle Gin de Provence
5 cl
Pressed grapefruit juice
1.5 cl
Sugar syrup
1.5 cl
Sparkling water
Free
Lavender
1 sprig

YOU WILL NEED

1 Highball-type glass
1 jigger
1 cocktail spoon

HOW TO MAKE

1. Pour the fresh grapefruit juice into the glass.
2. Add the sugar syrup* and gin.
3. Fill the glass to the top with ice cubes.
4. Pour in sparkling water up to the brim.
5. Stir together, making sure to reach the bottom of the glass.
6. Decorate your cocktail with a large segment of grapefruit and sprig of lavender.

*To make the sugar syrup, bring equal amounts of water and caster sugar to the boil, remove from the heat when the mixture is boiling, stir and leave to cool. Keep the syrup fresh in a sealed glass bottle.
RIVIERA

INGREDIENTS

Cantarelle Gin de Provence
5 cl
Lemon juice
1.5 cl
Lavender sugar
2 teaspoons
Strawberries and seasonal fruits
A few pieces
Tonic Water
15 cl

YOU WILL NEED

1 Old Fashioned-type glass
1 jigger
1 mortar
1 cocktail spoon

HOW TO MAKE

1. Cut the fresh fruit into pieces and put them at the bottom of your Old Fashioned glass.
2. Add the pressed lemon juice and lavender sugar*.
3. Grind using a mortar within the glass itself to crush the fruit and release the juices.
4. Fill the glass with a generous amount of ice cubes. You must fill the glass well so that the ice melts less quickly, thus avoiding ‘drowning’ the cocktail.
5. You can then enjoy it at your own pace! Pour the gin directly onto the ice cubes.
6. Stir together using a mixing spoon to bind the fruit, lemon, sugar and alcohol together well.
7. Top up with a bit of crushed ice.
8. Decorate your cocktail with fresh fruit and a glacé cherry.

*To make the lavender sugar, add lavender seeds to a bowl of caster sugar, seal it, mix it all together and leave for a few days. The aroma of the lavender will permeate the sugar. The flavoured sugar can be kept for as long as you wish!
MADAM

INGREDIENTS

Cantarelle Gin de Provence
5 cl
Pressed lemon juice
1.5 cl
Pink berry sugar syrup
1.5 cl

YOU WILL NEED

1 small coupe glass, preferably chilled in the fridge overnight
1 jigger
1 shaker
1 cocktail spoon

HOW TO PREPARE THE GLASS

Take your coupe out of the fridge and rub a segment of grapefruit around the rim of the glass.
Dust a mixture of caster sugar and pink berries*, which have been crushed with a mortar, on the inside of the glass. The grapefruit juice on the inside of the glass will stick to the sugar to form a flavoured frosting.

HOW TO MAKE

1. Pour the fresh pressed lemon juice into the lower part of a shaker.
2. Add the pink berry sugar syrup and Gin.
3. Fill the shaker with ice cubes and tightly secure the top part.
4. Shake vigorously for about fifteen seconds. Pour the mixture into your glass, filtering it with a fine cocktail strainer. The coupe should not contain any pieces of ice.

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