Cocktails

Ingredients

25ml RinQuinQuin

25 ml Koval Gin

25ml Suze

Glass : Hobster

Stirred down with a fresh orange wedge twist on classic Negroni. By: Jason Ballantyne, Bar Manager à The Bureau Bar & Kitchen (Birmingham) Ingredients

Ingredients

¾ oz RinQuinQuin

1.25 oz London Dry Gin

¾ oz Thyme Simple Syrup

¼ Fresh Peach Quartered

1 oz Freshly Squeezed Lemon Juice

1 Egg White

½ oz Heavy Cream 35%

1 dash Angostura Bitters

1 oz Club Soda

1. Grab a shaker and muddle peach to a pulp. 2. Add the Gin, RinQuinQuin, Thyme S.S., Fresh lemon, Egg White, Cream and bitters. Give this a Dry shake. 3. Fill shaker with ice, and give this another vigorous shake. 4. Strain over Collins Glass filled with ice. Let it sit for 30 seconds before topping with soda. 5. Garnish with Peach Slices and/or Fresh Thyme. Recipe Notes The Thyme Simple Syrup recipe is simple enough. Have 1 cup water and 1 cup granulated sugar simmer with 8 sprigs of Thyme for 5 minutes. Let it come to room temperature, and strain. It can be left in the fridge for up to 2 weeks. By: Monica C ''Inspiring Home Bartenders''

Ingredients

1,5 cl of the RinQuinQuin

3cl of Fresh lemon juice

2cl of Liquid brown sugar

Shake everything with ice cubes for about 10 sec. Fill it into a tumbler with just about 4 cubes of ice and fill up with Thomas Henry Spicy Ginger (or any other ginger beer). Finally garnish the drink with an orange peel and Rosemary. By: Felix Arnold, Bar manager du Roy & Pris (Berlin)

Ingredients

15 ml RinQuinQuin

20 ml Simple syrup

15 ml Lemon juice

15 ml Aquavitus

Cool the glass with ice. (Discard before pouring alcohol.) In a mixing glass, put all the alcohols with ice and stir for 10 seconds. Double-filter in a crystalline Oldie glass on stand without ice. Chop an orange zest and make an incision in the centre. Make a twist to give it a shape and place it on the glass. Insert mint head into incision. By: Jean-François St-Pierre, bartender du VVTaverna (Montreal)

Ingredients

35ml RinQuinQuin

25ml Gin Bombay Saphire

35 ml de thé Earl Grey

20 ml De Jus De Citron

15 ml De sirop de sucre de canne dash

15 ml de l'eau gazeuse

Shake ingredients, except soda water, strain them in a High Ball glass, then top with a splash of soda! Garnish: mint sprig & Peach wedge. By: Itsvan Braz - Head bartender - Shoreditch House (London)

Ingredients

35 ml RinQuinQuin

25 ml Briottet Creme de Peche

60 ml Dry yet floral white wine (Fiano works best but a Clairette or Cinsaut could work just as well if you would prefer to have a more regional wine)

20 ml Peach puree (preferably home made and have white peaches soaked in Eau de Vie for 12hrs before adding sgar and blending)

3 dashs Bittermen's Hopped Grapefruit Bitters

Shake all over ice for 12 seconds and fine strain into ice filled wine glass Garnish: Pink grapefruit twist and small bunch mint sprigs. By: Mark Tracey, bartender du Boolys Mardy’s (Glasgow)

Ingredients

1 oz rinQuinQuin

1 oz Rye Whiskey

1 oz Campari

Stirred with ice and strained in a cocktail glass. By: Arnaud Tarabout

Ingredients

22 ml de RinQuinQuin

37 ml de Mezcal

22 ml de Pineapple liqueur

BS Pineapple Gum Syrup

22 ml Peach / Pineapple Kombucha

Stir all ingredients in mixing glass on ice. Strain into a glass over clear sphere in ice block. Garnish with sweet marjoram. By: ryeremedy