The RinQuinQuin 75 The RinQuinQuin 75 Ingredients 20 ml RinQuinQuin 12.5 ml Fresh Squeezed Lemon 5 ml Monin Gomme Prosecco Garnish: Peach Segment & Lemon Swirl By: by Thomas Gedney-Higham
Peachy Keen Boulevardier Peachy Keen Boulevardier Ingredients 1 oz RinQuinQuin 1 oz Rye Whisky 1 oz Aperol 1 Slice peach Add RinQuinQuin, rye, and Aperol to a mixing glass. Add ice. Stir with a barspoon for 30 seconds. Strain into a chilled coupe and garnish with a peach slice. By: Yvonne from tasteandtipple.ca
Le Ramatuelle Le Ramatuelle Ingredients 50 ml of de Rinquinquin 2 dash of Coconuts syrup 20 ml of Grapefruit juice Mix all the ingredients in a shaker and serve. By: @Alymih
Albiflora Albiflora Ingredients 20ml of RinQuinQuin 20ml of Vodka 20ml of Tokay In the mixture glass. By: Vince William Smart, bartender, Hawksmoor Restaurants Ingredients :
“Gie her a haggis” “Gie her a haggis” Ingredients 30 ml RinQuinQuin 25 ml Daffys gin 15 ml Aperol 12 ml Highland park 12 Stir and strain. By: Lulu Fedi, Bar manager Juniper Bar (Edinburgh)
White Negroni White Negroni Ingredients 20 ml RinQuinQuin 20 ml Gentiane 20 ml Saffron Gin Garnish Orange Twist / Saffron Flower ( If Available). Stir & Strain over Ice Ball served in an Old Fashioned Glass. By: Dave Marsland
When Ruby met Sammy When Ruby met Sammy Ingredients 10 ml RinQuinQuin 30 ml Rhubarb liqueur (De Kuyper) 15 ml Cointreau 20 ml Lemon Juice 6-12 drops of Porto Quinta Rosa Rosa LBV 20 ml Absolut Raspberri Mix by the glass and add the drops of Porto.
Un Soir d’été Un Soir d’été Ingredients 25 ml RinQuinQuin 50 ml Vodka 2 Teaspoons vanilla sugar 2 Peach slices Mix the ingredients in the mixer bowl over 3-4 ice cubes, mix for a few seconds and serve in the glass.
