Cocktails

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)

Ingredients

30 ml RinQuinQuin infused with rosemary

120 ml Raw Champagne

1 Dash extract of lavender

1 Citron and lavender oil spray

Put the RinQuinQuin (fresh) and the extract of lavender in a champagne glass. Lengthen with the raw champagne. Spray the citron and lavender oil. Decorate with a sprig of dried lavender and a burnt peach quarter. By: C. Emery, Head bartender of Botaniste (Shangri-La-Paris)

Ingredients

40 ml of Rinquinquin

40 ml of Vodka

20 ml of Lime juice

10 ml of Homemade hibiscus syrup

Complete with rose lemonade

Mix all the ingredients in a shaker and serve.

Ingredients

30 ml of RinQuinQuin

15 ml of London Dry Gin Beefeater

15 ml of Falernum liquor (almond, ginger, clove)

15 ml Yellow lemon juice

Mix all the ingredients in the glass. By: Hamza Saidi, bartender at La Méduse (Paris)