Cocktails

Ingredients

30 ml of Rinquinquin a la pêche

30 ml of Aperol

30 ml of Mezcal Joven Espadín

Stir the ingredients for 30 seconds, strain into a glass with ice, garnish decorating one edge of the glass with blood orange slices and the other with Tajine Rim (Mexican spice blend). By: Alex Danger Falk

Ingredients

3 cl Rinquinquin

5 cl Pisco

2cl Honey cordial

2 dash Plum bitters

Rolling. Lying in Mate. By: Axel Voyer, head bartender at Klay

Ingredients

2 cl of Rinquinquin

4 cl The fruit of Monin Rhubarbe

4 cl of Hendrick's gin

3 cl of Squeezed lemon juice

3 cl of Cranberry

Shot of champagne

To be made directly in the glass, and serve on ice. By: Christopher Gaglione - Solera Paris

Ingredients

15 ml Rinquinquin

40 ml Tanqueray 10

15 ml Toasted Chamomile & citric acid cordial

3 dashes Grapefruit bitters

25 ml Egg white

Shake & strain into a tall stemmed coupette. Garnished with fresh chamomile flowers. By: Léon de retour, barman du Panda & Fils (Edinburgh)

Ingredients

2 oz RinQuinQuin

0.75 oz Dolin Dry Vermouth

1 oz Four Pillars Gin (Rare Dry Australian Gin)

Honey - Lemon Foam (egg white, honey syrup, lemon juice, sheet of gelatin in a ISI whipper)

By: Anders

Ingredients

2 cl of RinQuinQuin

3 cl of Maison Noilly Prat Dry

2 cl of Suze

Top with Archibald French Tonic

Lemon rind

Build in glass. By: Philippe C. Grandbois, founder of Just Cocktails

Ingredients

15ml RinQuinQuin

15ml Americano Cocchi Rosa

Spray of Lagavulin Whisky (substitute for your favourite)

37.5ml Rock Rose gin

Add all ingredients to a clean mixing glass. Add ice. Stir until ice cold then strain into a chilled, stemmed glass (i.e. Martini Glass). Garnish with a flamed Orange zest & toasted Rosemary for aroma. By: Jody Buchan, Rock Rose Gin’s Brand Ambassador et Sarah Sheridan, romancière (The Mirabelle Bevan Mystery Coll.) Ingredients

Ingredients

25 ml Rinquinquin

20ml Lemon Juice

40ml Cartron green tea liquor

20ml Crème de pêche

1 Dash peach bitters

Wet shake and double strain over rocks into latte glass.Crushed ice top. Garnish with mint sprig and slice of peach. By: Ross Miller