Cocktails

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

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