Cocktails

Ingredients

15ml Rinquinquin

25ml London Dry Gin

10ml Yuzu Liqueur

20ml Bergamot Puree (boiron)

15ml Cold Brew Green Tea Syrup (recipe below)

Add all ingredients to cocktail shaker and shake. Fine strain into a chilled coupette glass. Note : Because all drinks in a nice coupette glass look beautiful and classy already there is no added garnish. Cold brew green tea syrup recipe. Add 9g or loose leaf green tea to 200ml of cold water and leave to steep for 1 hour. After strain off tea and weigh out liquid by grams. And equal measure of caster sugar and mix until sugar has dissolved. By: Jake Coventry from the Zelman Meats (London)

Ingredients

60 ml Rinquinquin

30 ml Grapefruit juice

15 ml Apérol

1 dash bitter Peychaud

½ Case of allspice from Jamaica

1 Yellow lemon zest

In a shaker. Mix with ice and serve in a cocktail glass. Decorated with a slice of peach. By: Arnaud Tarabout from the recipe of Graham Hales

Ingredients

25ml RinQuinQuin

40ml Woodford reserve

6 Mint Leaves

Build all ingredients in a heavy rocks glass and churn with crushed ice. VERBATIM : "We stock RinQuinQuin behind the bar and enjoy using it in cocktails because of it’s beautiful flavour. The idea behind the Kentucky peach julep was to create a drink that was both boozy and summery. The peach notes from the RinQuinQuin play off the lighter vanilla notes from the bourbon and create a delicious summer tipple." By: Jono McDowell, Bar manager du Blackbird (Edinburgh)

Ingredients

1.5 cl Rinquinquin

4 cl of Whisky Monkey Shoulder infused into the red sandalwood

1.5 cl Walnut of Saint Jean

6 Lines of bitters pecan nut

To concentrate the aromas, the whole cocktail is cooked vacuum in 60°C during 1 hour with a pinch (1 gr) of dried sheets of peach tree and half a dry apricot. By: Julien Lopez, Bartender at Copper Bay, Paris

Ingredients

1/4 oz RinQuinQuin

2oz Vodka

1oz Spiced Pear Syrup

1oz Lemon Juice

2 Dashes Peach Bitters

Build all ingredients in a glass and churn it with crushed ice. By: Keryn Giles – Bartender - Liberte Bar (Albany - Australia)

Ingredients

30 ml of Rinquinquin a la pêche

30 ml of Aperol

30 ml of Mezcal Joven Espadín

Stir the ingredients for 30 seconds, strain into a glass with ice, garnish decorating one edge of the glass with blood orange slices and the other with Tajine Rim (Mexican spice blend). By: Alex Danger Falk

Ingredients

3 cl Rinquinquin

5 cl Pisco

2cl Honey cordial

2 dash Plum bitters

Rolling. Lying in Mate. By: Axel Voyer, head bartender at Klay

Ingredients

2 cl of Rinquinquin

4 cl The fruit of Monin Rhubarbe

4 cl of Hendrick's gin

3 cl of Squeezed lemon juice

3 cl of Cranberry

Shot of champagne

To be made directly in the glass, and serve on ice. By: Christopher Gaglione - Solera Paris