Cocktails

Ingredients

3/4 oz RinQuinQuin

4,5 cl Vodka

1,5 cl Aperol

¾ oz Rubí Grapefruit juice

¾ oz Lemon Juice

1tbsp (15ml) Egg white

Shake and strain in a chilled coupette or cocktail glass with the oils of a grapefruit twist. By: Alfonso Maya, AKA Doktor Cocktail, Head Bartender in Alexander Cocktail Bar (Grenade)

Ingredients

30 ml of Rinquinquin

30 ml of St Germain

30 ml of Sherry Fino

3 drops Orange Bitter

Mix in a mixing glass, serve in a old fashioned glass on a ice block. Add lemon zest. By: Mido Ahmed Yahi, bartender and co-fonder of Café Moderne - Paris

Ingredients

15 ml RinQuinQuin

30ml Vodka Swannivon

10ml Aqua di cedro

20ml Lime

1 Egg white

By: Valentin, head barman at the Gravity

Ingredients

1 oz chilled RinQuinQuin

3 oz Chilled champagne

Pour RinQuinQuin into a champagne flute and top with champagne. Garnish with fresh peach slices.

Ingredients

1 750 ml bottle of RinQuinQuin

1 750 ml bottle Rose

8 oz Brandy

8 oz Simple syrup

2 cups Stemmed seedless green grapes

3 peaches, Cut into 6 wedges each

Club soda

Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst and have grill marks. Be very careful not to burn the grapes or yourself. Transfer the grapes to a plate to cool completely. Meanwhile, grill the peach wedges over high heat, turning once, until lightly charred and grill marks are visible. Again, be very careful not to burn the peaches or yourself. Transfer to a plate to cool completely. In a large pitcher, combine RinQuinQuin and rose with simple syrup, then add brandy and grilled fruit and stir well. Top with club soda, if desired. Refrigerate until sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve sangria over ice.

Ingredients

1 oz RinQuinQuin

3 oz prosecco

2 oz peach puree

Pour peach puree into a chilled champagne flute, add RinQuinQuin and prosecco and stir gently. Garnish with a peach slice.

Ingredients

A spray of Absinthe

30 ml Rinquinquin

10 ml Gin

10 ml Yellow lemon juice

30 ml Homemade blackberries with verbena juice

Champagne

Mix all the ingredients and complete with some champagne and an absinthe spray

Ingredients

20 ml pastis Henri Bardouin

20 ml RinQuinQuin

20 ml lemon juice

15 ml Barley water

Mix all the ingredients in a shaker filled with ice, shake and serve immediately! By: Jennifer Le Nechet, Head Bartender at Mino (Paris)