Cocktails

Ingredients

1/3 oz RinQuinQuin

2/3 oz Lustau’s Amortillado

2 oz Barr Hill Tom Cat Reserve

3 dashes El Guapo Holiday Pie Bitters

Shaker. By: Monica C, bartender

Ingredients

1.5 cl RinQuinQuin

1.5 cl Campari

2 cl Bombay sapphire

2 cl Raspberry sugar

3 cl Lemon juice

Shake all ingredients . Pour into a highball glass. By: Patrik Zeedigh Barmanager on Drinks20 (Göteborg)

Ingredients

25ml RinQuinQuin

50ml Colombard white wine

20ml Fresh Lemon Juice

10ml Sugar Syrup

Build in a wine glass with crushed ice and churn. Garnish: three blueberries, a dehydrated apple slice, a dehydrated orange slice and a mint sprig. By: Andy Stewart - Head Bartender - The Tippling House (Aberdeen - Ecosse)

Ingredients

25 ml of RinQuinQuin

25 ml of Amaretto

25 ml of Lemon juice

5 ml of Cane sugar syrup

1 Egg white

In a shaker full of ice, put all the ingredients. Shake, pour and serve un a cocktail glass. Add a dash of Angostura and peach bitter. By: Chase Pargeter at N°8 Lister Sq (Edinburgh)

Ingredients

40 ml of RinQuinQuin

20 ml of Tapatio Reposado Tequila

1 Dash orange bitters

Topped with Indian Tonic

By: Rikyū bar, Peter Street Kitchen (Manchester)

Ingredients

10 ml RinQuinQuin

50 ml Whisky Johnnie Walker

10 ml Tobala (Mezcal)

3 drops Cinnamon Angostura (1)

10 ml Truffle honey

Cinnamon Angostura bitters and hay (foin)

Homemade cinnamon Angostura

Put cinnamon bark (écorce) inside Angostura bottle. Cocktail method: Stir. Glass: Japanese rocks Ice: Ice ball Garnish: Hickory smoke (bois de caryer fumé) By: Joe Harper, Head Bartender, The Savoy (London)

Ingredients

20 ml RinQuinQuin

30 ml of Cranberry and winter spice infusion

10 ml Fig syrup

30 ml of White egg

20 ml of Lemon juice

Complete with Prosecco. By: Gethin Jones

Ingredients

20 ml RinQuinQuin

40 ml Calvados

20 ml Lemon

7.5 ml Gomme

Egg white

Spanish bitters

Mix all the ingredients. By: Alex of 10 Feet Tall in Cardiff