Cocktails

Ingredients

30 ml of Rinquinquin

40 ml of Vodka Grey Goose Melon

20 ml of fresh lemon juice

4 Green Grappes

Mix all the ingredients in a shaker and add a lemon slice. By: @cocktail_guillaume

Ingredients

12 ml RinQuinQuin

200 ml Schweppes tonic

1 Basil leaf

1/4 White peach (es)

2 Blackberries

1 C. lemon juice

Ice cubes

In a cocktail glass, pour the RinQuinQuin liqueur, the tonic and arrange the ice cubes. Cut the peach into semi-thick slices and add them to the glass, accompanied by the blackberries. Mix with a high spoon to homogenize the flavors. Finish by adding the basil leaf. By: Mythily aka “Une Geekette en Cuisine”

Ingredients

35 ml of RinQuiQuin

1/2 Pink grapefruit slice

1 Lemon Slice

5 ml of Aperol

5 ml of Homemade pink grapefruit Sherbet (sorbet with cream or milk)

25 ml of Sparkling water

Serve in a tall glass, decorate with 1/2 slice of dried pink grapefruit. Verbatim: "Light, perfect for the aperitif, the peach combines with the freshness of lemon with a touch of bitterness brought by the grapefruit to sip / savor at will. By: Clotilde Lataille, Bar Manager at Sardine - London

Ingredients

20 ml RinQuinQuin

20 ml pastis Henri Bardouin

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)

Ingredients

20 ml Rinquinquin

40ml Tequila Calle 23 infused by Iranian black lemon

10 ml Mandarine Napoleon

20 ml Lemon juice

10 ml Orgeat sirup

1 White of egg

Dry shake Shake & strain Glace cube Verre Rocks By: Kévin Compère, Bartender at Bar à cocktails - Paris

Ingredients

60 ml Rinquinquin

20 ml Lime juice

10 ml Coconuts Syrup

Mix all the ingredients. Complete with tonic. Decorate with peach slices and some mint, all in a Rocks glass. By: Tristan Simon of Le bar du Haut

Ingredients

20 ml of RinQuinQuin

40 ml of Tequila

20 ml of Passion fruit syrup

20 ml of lime juice

2 Dash of grapefruit bitters

Habanero pepper

In a shaker filled with ice. Habanero pepper to be dosed according to your taste. Shake, strain and serve in a cocktail glass. Decorate with a zest or slice of lime. By: Darren Crawford, at The Chapel Bar à San Francisco

Ingredients

50 ml RinQuinQuin

20 ml Homemade thyme syrup

Topped with 100 ml of Prosecco

Made directly in the balloon glass. By: Jonathan Rouchedi, head bartender of Eugène Eugéne (Puteaux)