Cocktails

Ingredients

15 ml Rinquinquin

40 ml Tanqueray 10

15 ml Toasted Chamomile & citric acid cordial

3 dashes Grapefruit bitters

25 ml Egg white

Shake & strain into a tall stemmed coupette. Garnished with fresh chamomile flowers. By: Léon de retour, barman du Panda & Fils (Edinburgh)

Ingredients

2 oz RinQuinQuin

0.75 oz Dolin Dry Vermouth

1 oz Four Pillars Gin (Rare Dry Australian Gin)

Honey - Lemon Foam (egg white, honey syrup, lemon juice, sheet of gelatin in a ISI whipper)

By: Anders

Ingredients

2 cl of RinQuinQuin

3 cl of Maison Noilly Prat Dry

2 cl of Suze

Top with Archibald French Tonic

Lemon rind

Build in glass. By: Philippe C. Grandbois, founder of Just Cocktails

Ingredients

15ml RinQuinQuin

15ml Americano Cocchi Rosa

Spray of Lagavulin Whisky (substitute for your favourite)

37.5ml Rock Rose gin

Add all ingredients to a clean mixing glass. Add ice. Stir until ice cold then strain into a chilled, stemmed glass (i.e. Martini Glass). Garnish with a flamed Orange zest & toasted Rosemary for aroma. By: Jody Buchan, Rock Rose Gin’s Brand Ambassador et Sarah Sheridan, romancière (The Mirabelle Bevan Mystery Coll.) Ingredients

Ingredients

25 ml Rinquinquin

20ml Lemon Juice

40ml Cartron green tea liquor

20ml Crème de pêche

1 Dash peach bitters

Wet shake and double strain over rocks into latte glass.Crushed ice top. Garnish with mint sprig and slice of peach. By: Ross Miller

Ingredients

20 ml RinQuinQuin

45 ml Bols Genever

20 ml Apricots BitterTruthCompany

35ml Yellow pitaya

Incorporate every ingredients and filter on crushed ice in a Collins glass. Decorate with yellow pitaya. By: Ryan Parsons, mixologist @ryeremedy

Ingredients

15 ml Rinquinquin

15 ml Patrón Citrónge Orange

50 ml Patrón Silver

20 ml Fresh lemon juice

15 ml Earl Grey tea syrup (Combine simple syrup with hot water and 5 tea bags)

3 Drops orange flower water

2 Sugar snap peas, one for garnish

2 Sprigs mint, one for garnish

Pumpkin oil and smoked salt rim

In the bottom of a cocktail shaker, muddle 1 sugar snap pea and 1 mint sprig with Earl Grey tea syrup. Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint. Fill cocktail shaker with ice and shake vigorously. Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt. Garnish with mint sprig and sugar snap pea. By: Sophie Bratt du Oxo Tower Restaurant (Londres)

Ingredients

40 ml RinQuiQuin

20 ml Wray&Nephew rum

15 ml Pineapple syrup

2 Dashes orange bitters

Put all the ingredients in a shaker and shake. Decorate with an ananas slice.