Cocktails

Ingredients

½ oz Gin XII

1 ½ oz Rinquinquin

½ oz roses syrup

½ oz lime juice

Sparkling water

Mix all the ingredients in a shaker and top with sparkling water. Cocktail create by Hélène Rogeon - Oenologist at Distilleries et Domaines de Provence

Ingredients

20 ml RinQuinQuin

20 ml Porto ruby

30 ml Green lemon juice

40 ml Rittenhouse 100 Proof - Kentucky Rye Whisky

20 ml Honey syrup

2 dash Peychauds

1 Dash orange water

With a shaker. Decoration: A slice of peach. By: Vivian Cromwell, Mixologist @thetipsymuse

Ingredients

30 ml of RinQuinQuin

25 ml of Scotch Bonnet-Distilled Glenmorangie Whisky

15 ml of Vanilla Ice-Cream Distilled Glenmorangie Whisky

10 ml of Chartreuse yellow liqueur

1/2 Tablespoon of sequins powder in bronze colourPreparation

Mix all the ingredients. Grappa Glass or wine glass. Without toppings. By: James Bowker, Beverage director at The Wilderness (Birmingham)

Ingredients

25ml RinQuinQuin

50ml El Dorado 5 year rum

20ml Home made Peach puree

20ml Honey

20ml Lime juice

Shake and strain into coupette glass, garnish with fresh peach. By: Gethin Jones, general manager de The Pen and Pencil Bar (M

Ingredients

20 ml RinQuinQuin

15 ml Vodka

15 ml Roots Mastiha

Combine ingredients and stir Strain into a coupette. Top with champagn. By: Matthew Long, responsable Bar du Lulu White Bar (Paris)

Ingredients

15ml RinQuinQuin

40ml London Dry Gin

15ml White Grapefruit Sherbet (recipe below)

15ml Fresh Lemon Juice

Add all ingredients to cocktail shaker fill with ice and shake. Fine strain into a chilled coupette (cocktail glass) Note : Because all drinks in a nice coupette glass look beautiful and classy already there is no added garnish. White Grapefruit Sherbet recipe : Peel one half of a white grapefruit and remove as much white pith as possible. Juice the white grapefruit and strain. Weigh equal parts of caster sugar to the juice by grams. Next add the white grapefruit peel and caster sugar to a blender and blitz. Because a lot of the flavour in citrus fruits are found in the skin by blitzing them you will extract those flavours into the sugar. After well blending the peel and sugar and the juice and blend again until all the sugar has dissolved. Finally strain the liquid to remove all blended peel. By: Jake Coventry from Zelman Meats (London)

Ingredients

60 ml of RinQuinQuin

60 ml Raspberry & ripe sourced/amé (scented Japanese spring water)

Fresh fruit: peach and grape pieces

Frozen fruits as ice cubes: blackberries and raspberries

It is realized directly in a high glass. Put first frozen fruits (some blackberries and some raspberries) in the glass. Pour RinQuinQuin and Amé. Stir. Fill the glass with pieces of peaches and fresh grapes. By: Alex Danger, home bartender, Rotterdam

Ingredients

1 /3 de RinQuinQuin

2/3 de Prosecco

1 Drop of Mt Fuji peach bitters

A little sparkiling water

Complete with Apérol for colorful bitterness notes. Decoration : Peach and mint leaf. By: Vivian Cromwell, mixologue, San Francisco