Cocktails

Ingredients

15 ml of RinQuinQuin

40 ml Homemade pear puree

15 ml Yellow lemon juice

10 ml Sugar syrup

40 ml of Vodka

Top with Prosecco.

By: Quentin Pierre-Antoine, Head barman at Fat Cat -Toulouse

Ingredients

70 ml Rinquinquin

20 ml Gin XII

20 ml Roses syrup

20 ml Lime juice

70 ml sparkling water

Mix all the ingredients in a shaker, top with sparkling water. By: Hélène Rogeon, Oenologist, Distilleries et Domaines de Provence

Ingredients

10ml Rinquinquin

40ml Tanqueray

20ml Lillet blanc

3 Mint Leaves

Stirred down with mint. Mint garnish.

Ingredients

1.5 cl Rinquinquin

4.5 cl Rye Whisky

1 drop of Angostura

Mix the ingredients in the shaker with ice. Add a drop of Angostura. Serve in a martini glass.

Ingredients

30 ml of RinQuinQuin

45 ml of Gin Beefeater

15 ml of Aperol

15 ml of Amaro Nonino

Lemon zest

1 dash of Bokers Bitters

Mix all the ingredients and serve. By: Hyacinthe Lescoet

Ingredients

75 ml RinQuinQuin

45 ml Gin

90 ml de Jus frais de pamplemousse rose

15 ml de Jus de lime

1 ou 2 traits de bitters à la lavande

Sprig of fresh lavender or rosemary for garnish

Add the RinQuinQuin, Gin, grapfruit juice, lime juice and lavender bitters to a cocktail shaker. Fill with ice and shake until well chilled. Straing into a chilled coup glass. Garnish with the lavender. By: David Lebovitz in Drinkink French (Ten Speed Press 2020).

Ingredients

10 ml of Rinquinquin

40 ml of Gin Beefeater

40 ml of Gin Beefeater

40 ml of White Lillet infused with strawbbery

Mix all the ingredients and serve cup with a basil leave. By: Sterling Hudson at Moonshiner (Paris)

Ingredients

2cl of Rinquinquin

1 syringe of Cachaça Leblon

1 Spoon of vanilla sugar

4cl of Currant

2cl of Lime

Complete with champagne Piper-Heidsieck

Pour all ingredients into a glass and top with champagne Piper-Heidsieck Characteristics : Tangy cocktail, with a touch of freshness brought by Rinquinquin and vanilla sugar. Cocktail created and staged by the happy team of Le Fantôme de l'Opéra! By: Fantôme de l’Opéra by Jessica André