Cocktails

Ingredients

20 ml RinQuinQuin

45 ml Bols Genever

20 ml Apricots BitterTruthCompany

35ml Yellow pitaya

Incorporate every ingredients and filter on crushed ice in a Collins glass. Decorate with yellow pitaya. By: Ryan Parsons, mixologist @ryeremedy

Ingredients

15 ml Rinquinquin

15 ml Patrón Citrónge Orange

50 ml Patrón Silver

20 ml Fresh lemon juice

15 ml Earl Grey tea syrup (Combine simple syrup with hot water and 5 tea bags)

3 Drops orange flower water

2 Sugar snap peas, one for garnish

2 Sprigs mint, one for garnish

Pumpkin oil and smoked salt rim

In the bottom of a cocktail shaker, muddle 1 sugar snap pea and 1 mint sprig with Earl Grey tea syrup. Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint. Fill cocktail shaker with ice and shake vigorously. Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt. Garnish with mint sprig and sugar snap pea. By: Sophie Bratt du Oxo Tower Restaurant (Londres)

Ingredients

40 ml RinQuiQuin

20 ml Wray&Nephew rum

15 ml Pineapple syrup

2 Dashes orange bitters

Put all the ingredients in a shaker and shake. Decorate with an ananas slice.

Ingredients

1 dose of RinQuinQuin

2 doses of Téquila Agavero

7 doses of Bau Frizzant de muscat

10 drops of Extreme D'absente

In the shaker, mix the Agavero and the Rinquinquin ; serve in a glass, top with the Bau frizzant de muscat. Add the drops of Extreme d'Absente.

Ingredients

0.3 oz RinQuinQuin

1.75 oz Porto

0.3 oz Campari

1.75 oz Café infusé à froid

1 Cocktail spoon Pedro Ximénez Sherry

Shake all the ingredients in a shaker and granish with some ground coffee beans. By: le Little Quarter (Stockholm)

Ingredients

15ml RinQuinQuin

15ml Gertztrumer

15ml Nardini Grappa

15ml Porter syrup

Stirred down all ingredients then top with soda.

Ingredients

6 cl RinQuinQuin

12 cl Rosie Lemonade

Fresh mint leaves

Slice of Grapefruit

Rose flowers leaves

Fill all ingredients in an old wine glass with many ice cubes. Garnish with dry rose flowers, fresh mint leaves and a slice of grapefruit Verbatim : "We are big fans of French spirituous beverages, wines and aperitifs. Thats the first time, I taste the RinQuinQuin. It was a fantastic, perfect combination of peaches and vine. Together with the Rosies Hibiscus and Rose, it ws a perfect match! we called the Drink Lilou." By: Mitko Voigt from The Alchemist (Düsseldorf)

Ingredients

11.25 ml of RinQuinQuin

5 ml of eau-de-vie “Coeur de jade”

30 ml of Coconino Beer

25 ml of Tequila Calle 23 Blanco

Mix in the glass. Serve in a Martini glass. By: Marc Scott, Bar Manager at Little Red Door (Paris)